Lentil and harissa vegetable slice

When I’m after an energy-boosting lunch or dinner, I always add eggs to the mix, and this veggie slice is a protein powerhouse with the addition of lentils, too.

1 HOUR 30 MINUTES + RESTING | SERVES 6

EASY |

sweet potato 340g, peeled and cubed

red pepper 1 large, deseeded and diced

red onion 1 large, cut into 8 wedges

garlic 2 cloves, unpeeled

olive oil 1 tbsp

red lentils 150g, rinsed

eggs 8 harissa 2 tbsp

salad leaves 120g

1 Heat the oven to 200C/fan 180C/gas 6. Put the vegetables and garlic in a large bowl and drizzle over the oil. Season well and toss until coated. Tip onto a large baking tray lined with baking paper and roast for 25 minutes or until just tender. Remove from the oven and leave to cool.

2 Meanwhile, put the lentils in a medium pan and cover with 500ml of water. Bring to the boil, reduce the heat to a simmer, then cook for 10-12 minutes or until the lentils are tender, then drain well and set aside to cool.

3 Line a 16cm x 26cm baking dish with baking paper. Crack the eggs into a large bowl. Squeeze the roasted garlic onto a chopping board, discarding the skins, and mash with a fork. Add to the eggs along with the lentils and harissa. Season and whisk together. Fold through the roasted veg, then tip the mixture into the prepared baking dish and transfer to the oven. Bake for 30 minutes or until the edges are firm and the centre is just cooked.

4 Leave to rest for 10 minutes, then slice into six and serve with salad leaves on the side. Alternatively, once sliced, transfer to containers and chill until ready to serve. Will keep chilled for three days.

PER SERVING 299 kcals | fat 9.2G saturates 2.2G | carbs 33.8G | sugars 12.6G fibre 6.6G | protein 17.1G | salt 0.5G

high protein | low cal | low salt | nourish