Preheat the oven to 180-200 Celsius (depends on the type of oven you have).

Cut the courgette, sweet potato and carrots lengthways into 1/2-thick slices and put them in a large roasting tin. Sprinkle some chives on top and drizzle over the olive oil. Put into the oven.

Put the lentils and stock in a pan and cook until lentils are tender, then drain.

While lentils are cooking, cut the avocado in medium pieces and crumble feta cheese.

Add lemon juice and a drizzle of extra virgin olive oil to the cooked lentils.

To serve, put the spinach on a plate first, and then layer the courgettes, sweet potato and the lentils. Place the roasted carrots around the layered veg and lentils.

Drizzle over the balsamic glaze.

Sprinkle over pieces of a cut avocado and crumbled feta cheese.