Serves – 2 (one pot dish) + 1 or 2 breakfasts

Ingredients

• 2 aubergines – cut into 2-3cm cubes
• 350g butternut squash, cubed
• 1 x 400g tin chickpeas, drained and patted dry – 2 orig
• 350g cherry tomatoes
• 2 large peppers (red/yellow), cut into 2cm chunks
• 100g urid / red dry lentils
• 30g each person feta type cheese – orig 200g halloumi, cut into 1cm cubes
• 3-4 garlic cloves, unpeeled
• 1 tbsp extra virgin olive oil
• Pinch salt
• Pinch ground black pepper

Spices:

• 2½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp chilli powder

Dressing:

• 20 ml tahini – orig 3 Tbsp
• 2 heaped dessert spoons yoghurt per person – 180ml kefir (or Greek yoghurt)
• 2 tsp sumac
• 1 lime – lime juice

Topping:

• 20g fresh coriander
• 4 spring onions
• 3 tbsp pomegranate seeds

Method

• Preheat oven to 200°C (180°C fan). Line two large baking trays.
• If using the Remoska, mix squash,  chickpeas, tomatoes and peppers with the spices, 2 Tbsp olive oil, and unpeeled garlic. Add the aubergine chunks on top and drizzle with oil, and season. Place the lid on and cook for 1 hour, then mix everything and cook for a further15 mins.
• If using the oven – On one tray, mix chickpeas, tomatoes, peppers, and halloumi with the spices, olive oil, and unpeeled garlic. On the other tray, place aubergine halves (scored side up), drizzle with oil, and season. Roast for 30-40 minutes until the aubergine is completely soft and charred).
• Mix tahini, Yoghurt, kefir, sumac, and lime juice. Squeeze the roasted garlic out of its skin and mash into the sauce.
• Serve the roasted veg and chickpeas,  sprinkle over fresh coriander,  pomegranate,  cheese and dollop on the tahini/yoghurt sauce