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

Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto another large baking tray. Drizzle with oil, sprinkle over the remaining chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Meanwhile, drain and rinse the lentils in a sieve.

Cut the dried apricots into small pieces.

In a large bowl, add the red wine vinegar, honey and olive oil for the dressing (see pantry for amount). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Mix well to combine. Season with salt and pepper, then set aside.

When everything's ready, add the lentils, dried apricots, roasted sweet potato and carrots to the bowl of dressing.

Crumble in half the Greek style salad cheese, then toss to coat. Taste and season with salt and pepper if needed.

Just before serving, toss through the baby leaf mix. TIP: Don't do this too early or the leaves will go soggy.

Share the lentil salad between your bowls.

Sprinkle with the remaining cheese and garnish with the flaked almonds to finish.

Enjoy!