Roasted Veg and Lentil Jumble

Pop the sweet potato, aubergine and onion wedges onto a large baking tray. TIP: Use two baking trays if necessary. Drizzle with olive oil then add the harissa paste. Season with salt and pepper and toss to coat using your hands. When your oven is hot, roast on the top shelf until tender and golden, 25-30 mins. Halfway through, turn the veg, then add the tomatoes to the tray to roast for the remaining 10-15 mins.

Meanwhile, crumble the feta into small pieces. Drain and rinse the lentils in a sieve. Heat a large frying pan over medium heat (no oil). Once hot, add the flaked almonds and toast until lightly brown, 2-3 mins, stirring regularly. TIP: Watch them like a hawk as they can burn easily. Transfer the almonds to a small bowl and set aside.

Heat a drizzle of oil in the frying pan on medium-high heat, add the sliced onion and cook until soft, 5-6 mins, stirring occasionally. Add the garlic and ground cumin to the onion, stir and cook for 1 min. Pour in the water (see ingredients for amount) and stir in the veg stock paste. Bring to the boil, then simmer until the water has reduced by half, 2-3 mins. Stir in the lentils and cook for 2-3 mins, then remove from the heat.

Once the veg has finished cooking, remove from the oven and add to the lentils. Taste and season with salt and pepper, if needed.