Creamy beetroot, lentil & yogurt salad

Put the oil in a frying pan over a medium heat. Once warm, add the cumin seeds, garlic and cooked beetroot and fry for 3-4 minutes until the beets are tender and crisp around the outside and the oil smells fragrant, then pour the contents into a bowl.

Put the frying pan back over a medium heat and add the lentils, herbs, lemon zest (keeping a little back for serving) and juice. Season, then cook until piping hot.

To serve, spoon the coconut yogurt alternative over a serving platter and swirl through the harissa. Top with the lentil mixture, then the cooked beetroot, and finally drizzle over the garlicky cumin oil before finishing with the reserved herbs and lemon zest. Serve with toasted pitta on the side to mop up the harissa yogurt.