Instructions

• first, preheat the oven to 200°c
• chop off the ends of the aubergines and then slice in half
• slice each half into four long strips, then cut widthways into roughly 3cm chunks
• chop the sweet potatoes into 2cm chunks (no need to peel)
• peel the onions and roughly slice one, then chop the other into wedges
• add the sweet potatoes, aubergines and onion wedges to a large baking tray and spray with a little oil
• drizzle over the harissa paste and mix well by hand until everything is well coated, then spread out into an even layer (use two trays if you need to)
• bake in the oven for thirty minutes. At the halfway point turn the veg and add the tomatoes to roast for the remaining time
• meanwhile, heat a large frying pan over a medium heat (dry, no oil) and add the almonds
• cook for a few minutes until toasted, approximately 2-3 minutes, then tip out into a bowl
• next, squeeze the juice from the lemon into a bowl with the coriander, a pinch of salt and 2 tbsp of olive oil, and mix well
• put the frying pan back over a medium-high heat and spray with a little oil
• add the sliced onions to the pan and cook for 5-6 minutes until soft, stirring occasionally
• add the garlic and cumin to the pan and cook for another minute, then add 150ml cold water to the pan and stir well
• crumble in the stock cube and stir again, and leave to cook for a minute
• drain and rinse the lentils and add to the frying pan, and cook for another 2-3 minutes, then remove from the heat
• add the roasted veg to the pan and stir until everything is mixed
• serve onto plates, crumbling over the feta and sprinkling with the almonds, and finally finish with the herby drizzle