Stuffed peppers with harissa yogurt

Serves 6

For the peppers

* 1 onion, chopped

* 1tbsp olive oil

* 2 cloves garlic, finely chopped

* ½tsp ground cinnamon

* 1½tsp ground cumin

* 200g puy lentils

* 400ml vegetable stock

* 150g spinach leaves

* 2tbsp raisins

* 2tbsp pine nuts, toasted in a dry pan

* 2tbsp mint, chopped

* 2tbsp parsley, chopped

* 6 sweet peppers For the yogurt

* 2tbsp harissa paste

* 300g Greek yogurt

Gently soften the onion in the oil for 10 minutes. Add the garlic, cinnamon and cumin and cook for 1 minute. Stir in the lentils and the stock. Bring to the boil, then simmer for 20-25 minutes until the lentils are tender but still hold their shape.

Fold in the spinach just before removing from the heat, letting it wilt. Stir in the raisins, pine nuts, mint and parsley. Season to taste.

Halve and deseed the peppers, then lay them out, cut sides up, and spoon enough lentil mixture into each half to fill it completely. Pair up the halves and tie together with string. For extra security, wrap the peppers tightly in oiled foil.

Cook over white-hot coals for about 20 minutes, turning often, until the peppers are lightly charred on all sides but still hold their shape. Alternatively, to bake, place in a roasting tin and cook at 200°C/fan 180°C/gas 6 for about 35 minutes.

Swirl the harissa into the yogurt and serve with the peppers.