• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and half the turmeric and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
• Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Pop the pepper onto a lined baking tray.
• Drizzle with a little oil, season with salt and pepper then toss to coat.
• When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Roughly chop the coriander (stalks and all).
• Drain and rinse the lentils in a sieve.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry in the hot pan with the onion for 6-8 mins.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
• Stir in the cumin, harissa spice mix, half a sachet of cinnamon (per 2P), drained lentils and remaining turmeric.
• Add the passata, 100ml water (per 2P) and ¼ tsp salt (per 2P). Cover and simmer for 6-8 mins.

• Once everything is ready, stir the cranberry chutney and half the roasted pepper through the harira. 
• Add a splash of water to loosen the stew if required.
• Season to taste with salt and pepper.

• Fluff up the fragrant turmeric rice with a fork and divide between plates.
• Serve the flavorful harira alongside.
• Crumble over the Greek-style cheese and scatter over the remaining roasted pepper.
• Finish with a sprinkling of chopped coriander.