Preheat your oven to 200°C. Halve, peel and chop the onion into small 1cm pieces. Peel and grate the ginger. Peel the sweet potato and then chop it into 2cm chunks.

Heat a drizzle of oil in a large saucepan on medium heat. Add the onion. Cook until soft, stirring occasionally, 5 mins. Add the ginger, Sri Lankan curry powder and tomato purée. Stir together and cook for 1 minute more. Pour in the coconut milk, water (see ingredients for amount) and vegetable stock pot. Stir to dissolve the stock pot.

Add the sweet potato and lentils to your pan along with a pinch of salt and a grind of black pepper. Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils and sweet potato are soft, about 20 mins. TIP: If the dal is looking a little dry, just add a splash of water

Meanwhile, roughly chop the coriander (stalks and all). Grate the lime zest. Pop the lime zest in a bowl with the dukkah spice mix and half the coriander. Add the olive oil (see ingredients for amount), a little squeeze of lime juice and a pinch of salt and black pepper. Mix together and leave to the side.

Mix the remaining coriander with the olive oil (see ingredients for amount) and a pinch of salt and pepper in a small bowl. Place the flatbread on a baking tray and drizzle over the herby oil. Bake on the top shelf of your oven until golden brown, 6-8 mins. When ready, remove to a board and allow to cool for 2 mins. Slice into three strips per person.

Once the dal is cooked, stir in the baby spinach until it has wilted. Squeeze in a little lime juice. Taste and add more salt, pepper or lime juice if you feel it needs it. Serve in bowls with the salsa on top and the herby flatbread strips on the side. Enjoy!