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

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

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

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

Drizzle with oil, then sprinkle over the roasted spice and herb blend. Season with salt and pepper, then toss together.

When the oven is hot, roast on the top shelf until it begins to tender and golden, about 15 mins.

Meanwhile, halve the tomatoes. Drain and rinse the lentils in a sieve.

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

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

Once hot, add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min. 

Stir in the lentils, veg stock paste, water for the lentils and honey (see pantry for both amounts). 

Bring to the boil, then simmer until slightly reduced, 2-3 mins. Season with salt and pepper, stir in the butter (see pantry for amount), then remove from the heat.

When the veg has roasted for 15 mins, turn them over, then add the tomatoes to the tray. Drizzle with a little more oil if needed and roast for another 10-15 mins.

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

Taste and season with more salt and pepper if needed. Add a splash more water if you feel it needs it. 

Share the roasted veg and lentil jumble between your bowls.

Drizzle over the yoghurt and finish by crumbling over the Greek style salad cheese.

Enjoy!