Heat 2 tablespoons of rapeseed oil in a non-stick pan.
Add minced garlic and ginger. Sauté well.
Add 200ml of water and a jar of Patak’s Jalfrezi sauce.
Stir raw lentils into the sauce. Cook for 20 minutes, and then remove the lid of the pan.
While the lentils are cooking, cook the barley and spelt. Add the barley and spelt to a pan of cold water seasoned to taste, then boil them for about 20 mins. (If they are not cooked after 20 mins, boil them for another 5 mins).
Once the lentils are cooked, drain the barley and spelt of excess water and add them straight to the sauce.
Blanch your asparagus, tender stem broccoli, beans and courgettes by boiling them in a pan of water seasoned to taste for 2 minutes, before refreshing them in ice cold water.
Add diced red onions, spinach and cavolo nero to your Jalfrezi sauce, whilst your blanched vegetables rest in the cold water.
Drain the water from the blanched vegetables, and add them to the Jalfrezi sauce.
Season with salt according to taste, garnish with fresh chopped coriander, and serve with steamed rice.