• Preheat oven to 200°C/180°C fan-forced. • Slice potato into halves. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Arrange so that each potato is cut-side down. • Bake until crisp and tender, 45-50 minutes. TIP: If your oven tray is crowded, divide the potatoes between two trays.

• While the potatoes are baking, finely chop brown onion and garlic. • Halve snacking tomatoes then set aside. • Grate carrot. • Drain and rinse brown lentils.

• When the potatoes have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook onion and carrot, tossing, until tender, 4-5 minutes.

• Add garlic, Mumbai spice blend and tomato paste. Cook until fragrant, 1 minute. • Stir in lentils, coconut milk, vegetable stock powder and the water. Simmer until thickened, 2-4 minutes. • Season with salt and pepper to taste.

• While the lentils are simmering, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add kale & spinach and tomato. Toss to coat.

• Divide potatoes and tomato-kale salad between plates. • Spoon lentils over potatoes. Sprinkle with flaked almonds. Tear over mint leaves. • Serve with a dollop of plant-based coconut yoghurt. Enjoy!