Lentils and Beans with Cumin Roast Veges

Pre-heat the oven 190˚C.

Cut the eggplant in half lengthways, then into 2cm cubes. Put the oil in a roasting dish, add the eggplant, onion, capsicum, sea salt and chilli flakes and stir to coat with the oil. Cook for 15 minutes then add the broccoli and cook a further 10 minutes, or until the eggplant is cooked through. Add the beans and lentils and cook a further 5 minutes to heat. Serve with garlicky yoghurt and dukkah. 

For the Garlicky Yoghurt, whisk all the ingredients together and store, covered in the fridge for up to 3 days.

Where’s the meat? 
Pan-fry lamb or beef tenderloins, slice and pop on top before serving or stir through a drained tin of tuna.

Work it your way 
Swap out the broccoli for cauliflower florets and add 1 chopped kumara with the cauliflower.

Stir through 200 grams cooked pasta and top with crumbled feta to extend the meal.

Serve cold as a salad, with spinach leaves, crumbled feta and chopped black olives. Add a little water to the sauce to use as a dressing.

Add chopped tomatoes and grated tasty cheese, and serve in warm wraps with garlicky sauce. (Add cooked meat of your choice here too)