Preheat oven to 200C
Cut aubergine into 3cm chunks
Half and peel onion then cut one half into wedges and the other thinly slice
Chop sweet potato into 2cm chunks (no need peel)
Half the tomatoes
Peel and grate or press the garlic
Pop sweet potato, aubergine and onion wedges on a large baking tray.
Drizzle with oil and add the hairs paste.
Season with salt and pepper and then toss to coat.
Roast on top shelf for 25-30mins.
Half way through cooking time, turn the veg and add tomatoes for remaining 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 flaked almonds and toast until lightly brown.
2-3 mins. Stir regularly and don't take your eyes of them.
remove almonds to a bowl. Keep the pan.
Squeeze lemon juice into a bowl add the olive oil, season with salt and pepper, add the coriander and mix
Heat drizzle of oil in the frying pan on medium-high.
Add sliced onion and cook until soft 5-6 mins, stir occasionally.
Add the garlic and ground cumin to onion and stir and cook for 1 min.
Pour in the water, stir in veg stock paste.
Bring to boil, simmer until reduced by half, 2-3 mins, then stir in the lentils and cook 2-3 mins then remove from heat.
Once the veg has finished cooking, remove from oven and add to the pan with lentils.
Add the lemon zest and mix gently.
Finally serve into large bowls, top with feta , toasted almonds on top and drizzle with herby drizzle and lemon wedges on the side.
Ingredients
Directions
Preheat oven to 200C
Cut aubergine into 3cm chunks
Half and peel onion then cut one half into wedges and the other thinly slice
Chop sweet potato into 2cm chunks (no need peel)
Half the tomatoes
Peel and grate or press the garlic
Pop sweet potato, aubergine and onion wedges on a large baking tray.
Drizzle with oil and add the hairs paste.
Season with salt and pepper and then toss to coat.
Roast on top shelf for 25-30mins.
Half way through cooking time, turn the veg and add tomatoes for remaining 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 flaked almonds and toast until lightly brown.
2-3 mins. Stir regularly and don't take your eyes of them.
remove almonds to a bowl. Keep the pan.
Squeeze lemon juice into a bowl add the olive oil, season with salt and pepper, add the coriander and mix
Heat drizzle of oil in the frying pan on medium-high.
Add sliced onion and cook until soft 5-6 mins, stir occasionally.
Add the garlic and ground cumin to onion and stir and cook for 1 min.
Pour in the water, stir in veg stock paste.
Bring to boil, simmer until reduced by half, 2-3 mins, then stir in the lentils and cook 2-3 mins then remove from heat.
Once the veg has finished cooking, remove from oven and add to the pan with lentils.
Add the lemon zest and mix gently.
Finally serve into large bowls, top with feta , toasted almonds on top and drizzle with herby drizzle and lemon wedges on the side.
