Preheat your oven to 220°C. Chop the sweet potatoes into 2cm chunks (no need to peel). Put the sweet potato chunks on a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast on the top shelf of your oven until golden, 17-20 mins. Meanwhile, trim the courgette then halve lengthways. Thinly slice widthways.

Once the sweet potato has been in the oven for 2-3 mins, add the courgette to the same baking tray, scatter over the cumin and season with salt and pepper. Toss to coat and arrange in a single layer. Roast for the remaining cooking time until golden brown and soft, 15-18 mins. Meanwhile, halve, peel and thinly slice the onion. Zest and halve the lemon. Roughly chop the dill (stalks and all). Crumble the Greek salad cheese. Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the chicken and stir-fry until golden brown all over, 5-6 mins. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Add the onion and cook until softened, 3-4 mins. Stir through the harissa paste and cook for a further min.

Add the lentils, vegetable stock paste and water (see ingredients for amount). Season with salt and pepper and stir together. Simmer until everything is piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, squeeze the lemon juice into a bowl and add the olive oil (see ingredients for both amounts). Add the dill and season with salt and pepper. Stir together then set aside.

Once the veg has roasted, add to the lentils along with a pinch of lemon zest. Stir together to combine. Add a splash more water if it is dry.

Divide the jumble between plates, scatter over the Greek salad cheese and drizzle over the lemony dill dressing. Sprinkle over any remaining lemon zest. Enjoy!