Step 1

Add the harrisa dressing ingredients to a large bowl and mix well.

Step 2

Cut cauliflower up into florets, and aubergine into slices, then add them to the bowl with the dressing. Mix well.

Step 3

Add to a large roasting pan. Roast on a medium heat 180c/Gas Mark 4 for 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.

Step 4

Chop up ancho chilli roughly, then add to a small pan with a little water.

Step 5

Bring to a simmer and simmer for a few minutes. Set aside to cool.

Step 6

Add the water and chilli to a mini chopper/blender or pestle and mortar and blitz or crush to a paste.

Step 7

Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.

Step 8

Add the tomatoes, lentils, tomato purée, ancho paste and water to the pan and cook in a low heat for 30 minutes. Stirring occasionally–add more water if needed.

Step 9

Add the salt, pepper, chilli flakes, tamari and coconut yogurt to the pan and simmer for a further 5 minutes

Step 10

Top with the harissa cauliflower and aubergine.

Step 11

Finely cut the cabbage and place in a large bowl. Add the olive oil, vinegar and salt.–mix well.

Step 12

Add the sunflower seeds to a pan and dry toast on a medium heat until lightly toasted and nutty.

Step 13

Mix the seeds into the cabbage.

Step 14

Top the lentils with the roast veg and serve with the cabbage salad.