Crispy Spiced Lentil & Carrot Bake

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and finely slice the brown onion[s]

Top, tail, peel and slice the carrots in half lengthways and then chop roughly

Drain and rinse the green lentils

Add the drained lentils and sliced onion to a bowl with the ras el hanout and 2 tbsp [4 tbsp] olive oil

Season with salt and pepper and give it a good mix – this is your spiced lentils & carrot mix

Add the spiced lentils & carrot mix to a baking paper-lined baking tray

Put the baking tray in the oven for 20-25 min or until the lentils have started to crisp and the carrots are cooked through – these are your crispy spiced lentils & carrots

Cut the orange[s] in half

Peel 1/2 [1] orange and slice into segments

Chop the coriander finely, including the stalks

Wash the rocket, then pat it dry with kitchen paper

Combine the juice of the halved orange[s] and white wine vinegar in a large bowl with 1 tbsp [2 tbsp] olive oil and a pinch of salt and sugar – this is your dressing

Add the rocket and orange segments to the dressing with the chopped coriander

Crumble in the Greek cheese – this is your orange & Greek cheese salad

Combine the natural yoghurt and harissa (can't handle the heat? Go easy!) in a small bowl – this is your harissa yoghurt