Liquid error: Could not find asset snippets/storepickup.liquid




Serving amount:
  • 1 ATLAS lentils pack
  • 1 tomato polpa can
  • 1 ATLAS Hellenic spice mix bag
  • 1 fennel*
  • 1 capsicum
  • 1 lemon
  • 1 radish bunch
  • 1 rocket bag
  • 1 sweet potato
  • 1 tomato
  • 1 zucchini
  • 1 red onion*
  • 1 parsley bunch*
  • 1 rosemary bunch

Pantry staples: Olive oil, salt, pepper 

Allergens: Onion

Specialised equipment: Peeler, oven safe frying pan or baking dish 

Chef's note: Although this dish may be simple, it is most definitely delicious. Briam combines summery vegetables such as zucchini and tomato to create a rich yet fresh meal all in one pan! They key is to use a generous amount of good quality extra virgin olive oil. If you want to recreate this dish, use any vegetables or herbs on hand. 

* Use half of the onion provided. Fennel varies in size so use as much or as little as you like.

* Parsley may be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Peel and thinly slice the sweet potato and onion*. Thinly slice the zucchini and tomato. Remove the capsicum cheeks and cut each cheek in half. Thinly slice the radish bulb. Pick some of the fennel fronds. Thinly slice the fennel bulb*. Roughly chop 1 teaspoon per person of the rosemary leaves and parsley leaves*. Juice the lemon. Pick some parsley leaves and rosemary leaves. 

Time saving tip: Blanch or steam the sliced potato to soften them before placing in the oven. This will reduce the time it needs to cook in the oven. 

2. Cook the lentils

Heat a splash of oil in an oven safe frying pan over high heat. Add the lentils and spice mix and cook for 3 minutes, stirring often, or until warmed through. Mix in half of the tomato polpa, a splash of lemon juice and the chopped rosemary. If using an oven safe frying pan, leave the lentil mixture in the pan. Otherwise, transfer to a baking dish. 

3. Coat the vegetables 

Combine the remaining polpa with the sweet potato, onion, tomato, zucchini and capsicum. Season with salt, pepper and olive oil. 

4. Cook the briam 

Arrange each of the vegetables alternatively over the lentil mixture in a circle. Start from the outer edge of the pan and work towards the middle. Add any remaining tomato polpa to the top. Sprinkle with the rosemary leaves, salt, pepper and olive oil. Place the briam in the preheated oven for 25 minutes or until the vegetables have softened. 

5. Make the salad 

Meanwhile, combine the radish, whole parsley leaves, rocket, fennel and fennel fronds. Just before serving the briam, season the salad with the lemon juice, olive oil, salt and pepper. 

6. To serve 

Divide the briam and salad between serving plates. Sprinkle with the sliced parsley leaves.