• 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, 35-45 minutes. • Remove from oven, then carefully turn each potato to be cut-side up. Sprinkle with plant-based grated cheese. • Return to oven to bake until golden, a further 6-8 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 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, stirring, 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 the white wine vinegar and olive oil in a medium bowl. Season, then add kale & spinach and tomatoes. • Toss to coat.

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