SWEET POTATO AND AUBERGINE PUY LENTIL BAKE

This makes a wonderful warm salad, perfect for a warm sunny evening. Of course, you could replace the lentils with a pouch of any ancient grain such as spelt or pearl barley.

Prep time: 15 MINS Cooking time: 45 MINS LOADS OF VEG

Serves 4

1 large aubergine, cut into 2cm chunks

1 large sweet potato, peeled and cut into 2cm chunks (you’ll need 500g) 3 small onions, cut into wedges

1 tsp smoked paprika

1 tbsp chopped fresh thyme

100g cherry tomatoes, halved

1 x 400g tin of Puy lentils, drained and rinsed

50g sun-dried tomatoes, drained and cut into strips

2 tsp sherry vinegar 100g feta cheese

2 tbsp toasted pine nuts

40g wild rocket sea salt and freshly ground black pepper

Preheat the oven to 200°C (400°F/gas mark 6). Tip the aubergine, sweet potato and onions into a large roasting tin. Sprinkle over the smoked paprika and season generously, then scatter over the thyme and drizzle with the oil. Using your hands, mix until everything is evenly combined. Roast for 20 minutes.

Remove the roasting tin from the oven and fold in the lentils, cherry and sundried tomatoes. Roast for another 15 minutes until the tomatoes have started to break down and everything is piping hot. Drizzle over the sherry vinegar and then crumble the feta cheese on top. Scatter over the pine nuts and rocket, then serve straight to the table.