Lighter Saag With Spiced Roasted Tomatoes

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a full kettle

Peel and finely slice the brown onion[s]

Heat a large wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] olive oil over a medium-low heat

Once hot, add the sliced onions with a pinch of salt and cook for 10-12 min or until really softened

Whilst the onions are softening, add the cherry tomatoes to a tray with the cumin seeds and chilli flakes (can't handle the heat? Go easy!)

Add 1 tsp [2 tsp] olive oil and a pinch of salt and pepper and give it a good mix up

Put the tray in the oven for 12-15 min or until the tomatoes are softened and starting to burst – these are your spiced roasted tomatoes

Meanwhile, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Dissolve the vegetable stock mix in 200ml [350ml] boiled water

Drain and rinse the green lentils

Add the spinach to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze the water out of the spinach as much as you can then chop it roughly

Once the onions have really softened, add the chopped ginger and garlic and cook for a further 1-2 min

Add the garam masala, tomato paste, chopped spinach, drained green lentils and vegetable stock and give everything a good mix up

Cook for 3-5 min or until the sauce has thickened and come together

Whilst the sauce is thickening, add the pittas to a baking tray and put the tray in the oven for 3-4 min or until warmed through

Strip the mint leaves from their stems and chop them finely, discard the stems

Slice the Greek cheese into cubes

Once the sauce has thickened, add the Greek cheese cubes and give it a gentle mix up – this is your lighter saag