• Heat your oven to 180c
• Transfer the chopped broccoli to two baking trays and toss with the oil and salt.
• Bake for 15 minutes, then flip over and bake for a further 15 until crispy on the outside and tender in the middle.

To make the stew

• Add the oil to a large pan and on a medium heat, add the onions, fry for approx 10- 12 minutes until soft.
• Add the garlic and carrots and fry for 2-3 minutes.
• Now add the lentils, veg stock, half the thyme and courgette and simmer for 30 minutes.
• Then add the spinach, coconut yogurt, and seasonings.
• Simmer for a further 10 minutes.
• Finally, add the lemon juice, olive oil and remaining thyme.

To make the flatbread

• In a large bowl, add the flour, baking powder and salt. Stir to combine.
• Now add the wet ingredients, mix thoroughly to combine and then transfer to a floured board.
• Knead for a few minutes until you get a springy dough.

To cook

• Heat a large griddle pan or frying pan to medium.
• Divide the dough into four, then roll out the first flatbread.
• Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
• Repeat.
• Keep the flatbreads warm on a plate covered with a clean cloth.

To make the creamy mint dressing

• Add all the ingredients to a jar and mix to combine.

To serve

• Top the stew with the broccoli, creamy mint dressing and scoop up with the flatbreads.