Roasted Veg, Chorizo and Lentil Jumble

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

Meanwhile, crumble the feta into small pieces. Zest and cut the lemon into wedges. Finely chop the coriander (stalks and all), 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 (don't take your eye off them). Transfer the almonds to a bowl and set aside (we'll use the pan again in a second).

Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper. Add the coriander and mix together. 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, stir occasionally. Add the garlic and ground cumin to the onion, stir and cook for 1 minute. Pour in the water (see ingredients for amount) and stir in the veg stock paste. Bring to the boil, 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 the vegetables to the lentil pan. Add the lemon zest to the pan and mix everything together. Serve into large bowls, with the feta and toasted almonds sprinkled on top. Spoon over the herby drizzle. Serve any remaining lemon wedges on the side. Enjoy!