Spiced aubergine and lentil salad

Serves 2 Ready in 35 mins

2 small aubergines, thickly sliced lengthways 1tsp baharat or ras-elhanout spice, plus extra to serve Low-calorie cooking spray 150g dried Puy lentils 2 tomatoes, diced 1 small red onion, finely chopped ½tbsp sumac Juice of ½ lemon Fresh parsley sprigs and mint leaves, to serve 100g fat-free natural Greek yoghurt 1 small garlic clove, crushed

1 Preheat your oven to 220°C/fan 200°C/gas 7. Lay the aubergine slices on a rack and rest it over the top of a large roasting tin. Sprinkle the slices with half of the baharat or rasel-hanout spice and some seasoning, spray with lowcalorie cooking spray, then turn over and repeat. Roast for 20 mins, or until tender and very slightly crispy around the edges, turning halfway.

2 Leave to cool, then stack up the slices and cut them into chunks. Meanwhile, cook the lentils in a saucepan of boiling water over a high heat for 15 mins or until just tender. Drain well, tip into a large bowl and leave to cool.

3 Stir the tomatoes, red onion, sumac, lemon juice and salt and pepper into the lentils. Layer them with the aubergines in two lunchboxes. Scatter over the herbs and sprinkle with extra baharat or ras-el-hanout.

4 Mix the yoghurt with the garlic and a pinch of salt. Spoon into small, sealable pots to be served with the lentils. Cover and chill (this will keep in the fridge for three days).