Chicken lentil moussaka

“This is a really great alternative to the classic moussaka and you could easily add more pulses or vegetables and omit the chicken”

SERVES 4 INGREDIENTS

½ leek, sliced

80g red lentils

2 garlic cloves, chopped 150ml vegetable stock 2 aubergines, (350g), sliced 3 tbsp oil

400g diced tinned tomatoes 2 carrots, grated

200g shredded, cooked chicken

FOR THE TOPPING

150g ricotta

80g natural Greek-style yoghurt

3 eggs

60g grated Parmesan + 2 tbsp chopped Parmesan

METHOD

1 Pre-heat the oven to 180°C/ fan 160°C/ gas 4. Heat a saucepan with a little oil and add the sliced leek and sauté for 5 minutes before adding the lentils, garlic and vegetable stock. Simmer for 7 minutes, stirring from time to time, then season with salt and freshly ground black pepper.

2 Place the sliced aubergines into a bowl, add 3 tbsp oil, season with salt and freshly ground black pepper and toss.

3 Heat a frying pan and place some aubergine slices into the frying pan to brown lightly and cook on each side. Complete with all the slices. Place on kitchen paper to drain.

4 Brush a 25cm x 20cm gratin dish with some oil or melted butter. Mix the tomatoes and carrots together. Mix the ricotta, yoghurt, 2 tbsps chopped Parmesan and eggs together. Season with salt and freshly ground black pepper.

5 To layer up, spoon some tomato-carrot mixture into the base of the gratin dish. Place aubergine slices on top, spoon over the leeks and lentils and continue to layer up. Pour over the ricotta mixture. Sprinkle over the grated Parmesan and bake for 25 minutes until set and golden.