Smoky Lentils with Harissa Roast Cauliflower & Aubergine

• Add the harrisa dressing ingredients to a large bowl and mix well.
• Cut cauliflower up into florets, and aubergine into slices, then add them to the bowl with the dressing. Mix well.
• Add to a large roasting pan. Roast on a medium heat 180c/Gas Mark 4 for 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.

To make the chilli paste

• Chop up ancho chilli roughly, then add to a small pan with a little water.
• Bring to a simmer and simmer for a few minutes. Set aside to cool.
• Add the water and chilli to a mini chopper/blender or pestle and mortar and blitz or crush to a paste.

To make the lentils

• Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
• Add the tomatoes, lentils, tomato purée, ancho paste and water to the pan and cook in a low heat for 30 minutes. Stirring occasionally–add more water if needed.
• Add the salt, pepper, chilli flakes, tamari and coconut yogurt to the pan and simmer for a further 5 minutes
• Top with the harissa cauliflower and aubergine.

To make the cabbage salad

• Finely cut the cabbage and place in a large bowl. Add the olive oil, vinegar and salt.–mix well.
• Add the sunflower seeds to a pan and dry toast on a medium heat until lightly toasted and nutty.
• Mix the seeds into the cabbage.

To serve

• Top the lentils with the roast veg and serve with the cabbage salad.