One-pot lentil bake with kale pesto

Ingredients

• 100g French Puy lentils
• 150g Red lentils
• 60g kale, stalks removed, leaves torn
• 1 small zucchini, shaved
• 1 carrot, shaved
• 200g cherry tomatoes, plus 50g for finishing
• 2 tbsp mint leaves, torn, plus extra for garnish
• 1 tbsp thyme leaves
• 4 spring onions, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 large ball Buffalo Mozzarella (200g)
• 50g parmesan, grated
• Salt and pepper
• ¼ cup roasted almonds
• ¼ cup roasted cashews
• 2 cups (80g) baby kale leaves, plus extra for garnish
• 2 tbsp apple cider vinegar
• 20g parmesan, grated
• 100ml olive oil