• 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. • 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 potatoes are baking, finely chop brown onion and garlic. • Roughly chop celery and tomato, then set aside. • Grate carrot. • Drain and rinse lentils.

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

• Add garlic, Mumbai spice blend and tomato paste to frying pan. 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 dhal is simmering, in a medium bowl combine a drizzle of white wine vinegar and olive oil. • Season, then add mixed salad leaves, tomato and celery. Toss to coat.

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