Preheat your oven to 200°C. Chop the sweet potatoes into 2cm chunks (no need to peel). Put the chunks onto a large baking tray. Drizzle with oil, 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, 30-40 mins. Turn halfway through.

Peel and grate the garlic (or use a garlic press). Trim and halve the radishes. Halve any large cauliflower florets. Pop the radish and cauliflower onto another baking tray and drizzle with oil. Season with salt and pepper, then sprinkle over the chermoula spice mix and toss to coat. Roast on the middle shelf of your oven until golden and tender, 20-25 mins. Turn halfway through.

While everything roasts, halve, peel and thinly slice the red onion. Drain and rinse the lentils in a sieve. Finely chop the dill (stalks and all). Zest and halve the lemon.

Heat a frying pan on medium-high heat (no oil). Once hot, add the almonds and dry-fry, stirring occasionally, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the toasted almonds to a bowl. Pop your pan back on medium heat with a drizzle of oil. When hot, add the red onion and cook until soft and sweet, 8-10 mins. Turn down the heat if necessary.

Meanwhile, pop the dill in another small bowl with the lemon zest, olive oil for the drizzle (see ingredients for amount) and a squeeze of lemon juice. Season with salt and pepper and add more oil if you want the drizzle a bit looser. Set aside. Once the onion is soft, stir in the garlic and cook for 1 min. Add the balsamic vinegar and cook until evaporated, 1-2 mins. Pour in the water for the lentils (see ingredients for amount) and stir in the veg stock paste. Bring to the boil and simmer until reduced by half.

Stir the lentils into the pan and cook until piping hot, 2-3 mins. Taste and add salt and pepper if needed. When the cauliflower and radish are roasted, drizzle with the honey (see ingredients for amount). Serve the lentils in bowls with the roasted veg on top. Spoon over the drizzle and finish with a sprinkling of toasted almonds. Serve with any remaining lemon wedges.Enjoy!