1 can of lentils
1/2 glass of boiled millet
2 table spoons of flax seed
1 big courgette
6-7 sun dried tomatoes
1 big leek
1/2 can of tomatoes (chopped)
1 tea spoon of cayenne pepper
1 tea spoon of marjoram
1 tea spoon of dill
1 tea spoon of ground cumin
2 garlic cloves (chopped)
2 table spoons of coconut oil
1 spoon of rapeseed oil
Himalayan sea salt
Nigella seeds (optional)

Preheat the oven to 190C
Boil millet until ready and then drain, put aside for later.
Cut the leek into fine pieces and grate the courgette on the biggest grater holes. Fry in coconut oil, add crushed garlic and spices. Chop sun dried tomatoes in a food processor and add to the mix, add all the spices, lentils and millet. Add 1/2 can of chopped tomatoes and flaxseed. Mix until all ingredients form a paste and put in a baking tray. Bake for approx 30 mins. Let it cool and set before serving.

In the pic above – salad: lettuce, fresh basil, cherry tomatoes, red pepper, spring onion. Dressing – 1 table spoon of soy yoghurt plus 1/2 tea spoon of mustard, pinch of Himalayan Sea Salt.

Cauliflower roasted with turmeric and rapeseed oil.