Lentil Kofta, Harissa & Feta Wraps & A Chicken Breast

Preheat the oven to 180°C/ 160°C (fan)/ gas 4

Drain your tinned lentils

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Peel and chop (or grate) your garlic

Mash the drained lentils in a flat-bottomed bowl (a pot is perfect!) to form a smooth paste

Add your ras el hanout, chopped garlic, panko breadcrumbs, crack in your egg[s] and add a generous pinch of salt

Mix well until the breadcrumbs are fully combined – this is your kofta mixture

Divide the kofta mixture into 6 [9] [12] and shape into balls

Press each ball into a sausage shape, and then flatten into a rectangular patty – these are your koftas

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the koftas and cook for 2 min on each side, or until they're crisp

Meanwhile, shred your lettuce

Peel and slice your shallot[s]

Combine your mayo and harissa paste (Can't handle the heat? Go easy!) in a bowl

Add a drizzle of olive oil and mix well – this is your harissa mayo

Add your tortilla wraps to a baking tray and place them in the oven for 2-3 min until they're warmed through