Place the green lentils in a deep pan and cover with the stock. Bring to the boil, then cover and simmer for 15 – 20 minutes until the lentils are soft. Drain and reserve.

Whilst the lentils are cooking. Place the Broad Beans into a medium saucepan and cover with water. Bring to the boil, then simmer gently for about 5 minutes until the outside of the broad beans begins to wrinkle and the beans soften. Drain and reserve.

Dice the courgette into 1 cm half moons. Zest and juice the lemon. Heat the olive oil in a large frying pan over a medium heat. Finely chop the rosemary and garlic and toss into the frying pan along with the cumin. Fry for a couple of minutes. Tip the chopped courgettes into the rosemary oil. Increase the heat of the pan and fry the courgette for about 8 minutes, stirring well, until the pieces have softened and are beginning to colour on the outside. Roughly chop and add the lettuce to the pan with a about 2 tablespoons of the lemon juice. Fry for a further couple of minutes until the lettuce begins to wilt. Season to taste with salt and black pepper.

Remove the pan from the heat, and stir in the cooked lentils, leave the pan to cool a little. Roughly chop the basil and then scatter over the pan mixture along with the lemon zest.