Take inspiration from the Middle East with this deliciously spiced bake.

Ingredients

  • 1 x 400g/14oz can green lentils in water, drained and rinsed
  • 2 x 400g/14oz can chopped tomatoes
  • 4 tbsp Harissa paste
  • 2 tbsp tomato purée
  • 3 medium sweet potatoes, peeled and cut into 2cm (scant 1 inch) chunks
  • Salt and pepper to taste
  • 1 large cauliflower, separated into florets
  • 1 tbsp extra-virgin olive oil
  • Vegan natural yoghurt, to serve
  • 1 tbsp chopped coriander, to serve

        Method

        1. Preheat the oven to 200°C/400°F/gas mark 6.
        2. Add the lentils, chopped tomatoes, 3 tbsp Harissa paste, tomato purée and sweet potatoes into a large, ovenproof pan set over a medium heat. Bring to the boil, stirring occasionally, then season to taste.
        3. Top with the cauliflower florets, pushing them gently into the tomato sauce.
        4. Mix the oil with the remaining Harissa paste and brush over the tops of the cauliflower. Roast in the oven for 30–40 minutes until the cauliflower and sweet potatoes have softened.
        5. Spoon into serving bowls and drizzle with yoghurt. Scatter over the chopped coriander.

        Chef’s tip: Perfect with warm pitta bread or in a tortilla wrap. Cauliflower can be swapped with broccoli or try a mix of both.

        For more great ‘Spice It Up’ recipes, click here.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        40 mins

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