a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve any large cauliflower florets and pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the chermoula spice mix. 

c) Toss to coat, then spread out in a single layer. 

d) When the oven is hot, roast on the top shelf until tender, 16-18 mins. Turn halfway through.

a) Meanwhile, halve the tomatoes and pop them onto a piece of foil. Drizzle with oil, then season with salt and pepper.

d) Drizzle the balsamic glaze over the tomatoes, then fold the foil, sealing on all sides to create a parcel.

c) Pop the tomato parcel onto a baking tray and roast on the bottom shelf of your oven until tender, 12-15 mins.

a) While everything roasts, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. 

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the harissa paste and half the garlic. Stir-fry for 30 secs. 

c) Stir in the lentils, vegetable stock paste and water for the lentils (see pantry for amount).

d) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, halve the ciabatta and lay onto another baking tray, cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Bake the garlic bread on the middle shelf of your oven until golden, 5-6 mins.

a) While the garlic ciabatta bakes, crumble the Greek style salad cheese into small pieces.

b) Roughly chop the dill (stalks and all).

a) When everything's ready, stir the sumac and half the dill into the lentils. Taste and season with salt and pepper if needed, then share between your bowls.

b) Spoon over the roasted tomatoes, including the juices from the parcel.

c) Top with the roasted cauliflower, Greek style salad cheese and remaining dill.

d) Cut the garlic ciabatta diagonally into triangles and serve alongside.

Enjoy!