This is the perfect plant-based main. Slow roasted wedges of aubergine and butternut squash are tossed with chilli, thyme, and za’atar, then layered with crispy maple lentils and spicy garlic yoghurt. Makes enough for four
What you'll need
For the slow roasted aubergine- 3 aubergines, cut lengthways into 2cm wedges
- 1 small butternut squash, seeds removed and cut lengthways into 2cm wedges
- 3 tbsp olive oil
- 1 tsp chilli flakes (optional)
- A small handful of thyme, leaves picked
- 1 tbsp za’atar
- 20g mixed soft herbs, roughly chopped (I love a mixture of coriander, chives, and dill)
For the crisply lentils
- 400g green or brown lentils, drained
- ½ tbsp olive oil
- 4 heaped tbsp pumpkin seeds (about 60g)
- 1½ tbsp maple syrup
- 1½ tbsp tamari
- A pinch of chilli flakes (optional)
For the roasted garlic yoghurt with harissa
- 300g coconut yoghurt
- 1 bulb garlic
- 1 tbsp harissa
What to do
- Preheat the oven to 180°C. Add the aubergine, squash, olive oil, and chilli flakes (if using) to a large baking tray. Season well with salt and pepper, then use your hands to mix everything together and spread the veg out into a single layer. You may need to use two trays to do this.
- Slice the very top off the garlic bulb, so that you can just see the inside of the cloves, and drizzle with a little olive oil. Wrap loosely in foil and add to the corner of the baking tray. Cook the vegetables for 1 hour, stirring halfway, until silky soft and tender.
- Meanwhile, add the lentils, olive oil, maple, tamari, and chilli flakes (if using) to a small baking tray. Toss together and oven cook for 10 minutes. Remove the tray, then stir through the pumpkin seeds and return to the oven for 10 minutes. Set aside to cool until everything is ready.
- Once cooked, remove the tray of vegetables from the oven and take out the garlic bulb. Scatter the za’atar and thyme leaves over the vegetables and return to the oven for 10 minutes, or until everything is golden and fragrant. Set aside to cool slightly before serving.
- To make the roasted garlic yoghurt, squeeze the garlic cloves into a small bowl and roughly mash with the back of a fork. Stir through the yoghurt and season to taste with salt and pepper.
- To serve, spoon the garlic yoghurt onto a large, flat serving dish and drizzle over the harissa. Spoon over half of the crispy lentils, followed by the roasted vegetables. Scatter over the remaining lentils, then add the herbs and a generous pinch of sea salt flakes.