Cooking Instructions

1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil the kettle. Place the lentils in a medium saucepan half filled with boiling water. Bring to the boil then simmer for 17-20 mins, until tender, then drain.
2. Mix the harissa and yogurt together in a large bowl. Add the chicken thigh and toss to coat. Place on a lined baking tray and season with sea salt and black pepper. Bake for 15-20 mins until cooked through. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
3. Remove the leaves and cut the cauliflower into florets. Place the cauliflower florets on a lined baking tray, sprinkle with half the cumin seeds and 1 tsp oil. Season well with sea salt. Roast for 15-20 mins until soft and beginning to blacken in places.
4. Meanwhile, grate the carrot and finely slice the onion. Zest and quarter the lemon. Roughly chop the coriander. Cut the pomegranate in half and remove the seeds.
5. Heat a large frying pan with 2 tsp oil on a medium-high heat and cook the onion for 5-7 mins, stirring occasionally until softened. Add the carrot and cook for 2 mins, then stir in the turmeric and remaining cumin seeds. Cook for 30 seconds.
6. Mix the lentils and cauliflower into the pan with the onion, then stir in the lemon zest, coriander and a handful of the pomegranate seeds. Shred the chicken thighs into pieces using two forks, then add to the pan. Serve in bowls with the almonds and remaining pomegranate on top.