Preheat the oven to 200°C.
Trim the aubergine, then halve lengthways. Chop each half into four long strips, then chop widthways 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 olive 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 large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Transfer the toasted almonds to a small bowl and set aside.

Heat a drizzle of oil in the frying pan on medium-high heat.
Once hot, add the sliced onion and cook until soft, 5-6 mins, stirring occasionally. Add the garlic and ground cumin, then stir and cook for 1 min.
Pour in the water for the lentils (see ingredients for amount) and stir in the veg stock paste. Bring to the boil, then simmer until the water has reduced by half, 2-3 mins.
Stir in the lentils and cook for 2-3 mins, then remove from the heat.

Once the veg has roasted, add to the lentil mixture and gently combine. Taste and season with salt and pepper if needed.

Share the lentil and veg jumble between your bowls or plates with the Greek style salad cheese and toasted almonds sprinkled on top.
Dollop the pesto all over. Enjoy!