Serves 4

Ingredients

• 1 Aubergine, diced into 1 approx. 1cm cubes
• ½ large Cauliflower, chopped into bite size pieces
• 3 tbsp Olive Oil
• ½ tsp salt
• 1 medium onion, finely sliced
• 2 tbsp tomato puree
• 350g red lentils
• 800ml water
• ½ tsp black pepper
• 1 tbsp yoghurt
• ½ red cabbage
• 1 tbsp apple cider vinegar
• 4 tbsp sunflower seeds, toasted
• 2 clove garlic, finely chopped

Harissa paste

• 1 tsp chilli flakes
• 1 tsp garlic powder
• 1 lemon, juiced
• 1 tbsp apple cider vinegar
• 1 smoky Adobe / Chipotle pepper, soaked
• 1 tbsp cumin seeds
• 2 tsp coriander seeds
• 2 clove garlic

To make the harissa paste

• Add all the ingredients to a mixer and blitz.
• To make the main event…
• Add 1 tbsp oil to the large saucepan and when hot, add the aubergine and stir frequently, adding a little water if necessary to ensure it doesn’t stick to the pan.  After 10 -15 minutes, when softened, add all the harissa paste and the cauliflower.  Cook for another 10 minutes, stirring frequently.  Set aside
• Add ½  tbsp of olive oil to the frying pan and when hot, fry off the onion until they are caramelised (approximately 10 minutes)
• Add the garlic and cook for a further 30 seconds.
• Add the tinned tomatoes, lentils, tomato puree and water and cook for 30 minutes without lid.
• Add the Aubergine, cauliflower and harissa mix and cook for a further 5 – 10 minutes until all flavours are mixed in and the liquid has reduced.
• Turn off and mix in the yoghurt just before serving

To make the Cabbage Salad

• Add the chopped cabbage to a bowl and mix in 2 tbsp olive oil, 1 tbsp apple cider vinegar, a pinch of salt and pepper and mix well.

Top with the toasted sunflower seeds to serve.