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

Trim the aubergine, then halve lengthways. Cut into roughly 3cm pieces.

Halve and peel the onion. Cut one half into 3 wedges and thinly slice the other half.

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

Halve the tomatoes. Peel and grate the garlic (or use a garlic press).

Pop the sweet potato, aubergine and onion wedges onto a large baking tray. TIP: Use two baking trays if necessary.

Drizzle with oil, then add the harissa paste. Season with salt and pepper and toss to coat using your hands.

When your oven is hot, roast on the top shelf until tender and golden, 25-30 mins.

Halfway through, turn the veg, then add the tomatoes to the tray to roast for the remaining 10-15 mins.

Meanwhile, crumble the Greek style salad cheese into small pieces. Drain and rinse the lentils in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced onion and cook, stirring occasionally, until soft, 5-6 mins.

Once softened, add the garlic and ground cumin to the onion, then stir and cook for 1 min more.

Stir in the veg stock paste and water for the lentils (see pantry for amount). Bring to the boil, then simmer until the liquid has reduced by half, 2-3 mins.

Stir through the lentils and cook for 2-3 mins more, then remove from the heat.

Once the veg has roasted, add to the lentil mixture and gently stir to combine.

Taste and season with salt and pepper if needed.

Share the roasted veg and lentil jumble between your bowls with the Greek style salad cheese sprinkled on top.

Dollop the pesto all over to finish.

Enjoy!