Beetroot and Sweet Potato Dal

Roast the sweet potato on the top shelf of your oven until soft and golden, 25-30 mins. Halfway through cooking, add the beetroot to the tray, drizzle with oil and season with salt and pepper. Toss to coat and to turn the sweet potato. Continue roasting for the remaining time, then remove from the oven and set aside.

Meanwhile, halve, peel and thinly slice the onion. Trim the spring onion and thinly slice. Zest and halve the lime. Peel and grate the garlic. Halve the flat breads and pop on a baking tray. Mix the olive oil (see ingredients for amount) with half the dukkah and half the garlic. Season with salt and pepper and drizzle over the flatbreads. Set aside.

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the brown onion, stir together and cook until softened, 5-6 mins. Stir in the curry powder and remaining garlic and cook for 1 minute. Add the water (see ingredients for amount), vegetable stock powder, coconut milk and red lentils to the saucepan.

Stir everything together, bring to the boil, reduce the heat slightly and simmer gently until the lentils are soft, 20-25 mins. Stir every couple of minutes to check the lentils don't catch on the bottom of the pan. TIP: Add a splash of water if you feel it needs it. Meanwhile, when the sweet potato and beetroot are ready, remove from oven and place your flatbreads on the top shelf of your oven until golden and crispy 5-7 mins.