Mild North Indian Lentil Bowl

Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 3-5 minutes. Add the garlic, tomato, tomato paste and mild North Indian spice blend and cook until fragrant, 1-2 minutes.

Add the lentils, water, honey and vegetable stock powder. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook, stirring occasionally, until the lentils have softened, 20-22 minutes. Add the baby spinach leaves, stir until wilted and season to taste. Remove from the heat. TIP: Add a little water if the lentils look dry.

While the lentils are simmering, combine the turmeric (see ingredients), the salt, a squeeze of lemon juice, 1/2 the Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Add the cauliflower, toss until well coated, then season with pepper. Place on an oven tray lined with baking paper and roast until tender, 15-20 minutes. TIP: The cauliflower will char slightly, this adds to the flavour!

While the cauliflower is roasting, finely chop the cucumber. In a second medium bowl, combine the cucumber, remaining yoghurt and a squeeze of lemon juice. Season with salt and pepper.