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Export 21 ingredients for grocery delivery
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.
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