Harissa pumpkin with lentils, whipped tahini and preserved lemon and pomegranate

Serves 2

¼ pumpkin, cut into 4 wedges

2 tbsp harissa paste

1 tbsp olive oil

1 red onion, sliced

3 cloves of garlic, minced

1 tsp cumin seeds

2 tsp ras el hanout

1 cup / 200g green lentils, rinsed

1 bunch Tuscan kale, roughly chopped

2 cups veg stock

Spinach

Whipped tahini:

3 tbsp Tahini

1 lemon, juiced

1 tbsp olive oil

50ml water

Pinch of salt

Preserved lemon salsa:

½ preserved lemon, flesh scooped out and finely chopped

2 tbsp pomegranate seeds

2 tbsp extra virgin olive oil

Mint, leaves picked

1. Preheat the oven to 190C fan. Heat a grill pan over a high heat. Mix the harissa paste, olive oil, salt and pepper in a small bowl. Brush over the pumpkin wedges and place on the grill pan until charred. Turn over to char the other side. Transfer the grill pan to the oven for 20 minutes to finish cooking.

2. In a deep saucepan or casserole dish, heat a drizzle of olive oil and cook the onion for 5 minutes until starting to soften. Add the garlic and spices and cook for 2 mins, then add the lentils and stir to coat. Pour over the veg stock, topping up with water if needed to cover the lentils. Bring to a simmer and cook for 30 mins until the lentils are just cooked. Add the Tuscan kale and spinach to cook for the last 10 minutes and wilt. Taste and season.

3. Mix the whipped tahini ingredients in a small bowl until smooth and creamy.

4. Mix the preserved lemon salsa ingredients in a bowl.

5. Spoon the tahini onto a plate and top with the lentils and charred pumpkin. Spoon over the salsa and mint leaves to serve.