Rinse the lentils and tip into a pan with water to cover with a pinch of salt and bring to boil. Turn the heat down and allow to simmer for 15 minutes

Wash the cauliflower and cut into florets. Put in a bowl add 1 Tbsp of oil and mix well.

Switch on the oven to 200 to pre-heat

Make the vegetable stock with the boiling water

Meanwhile, heat the oil in a wok or large deep frying pan and fry the onions over a medium heat for a few minutes into golden brown, add the dried chillis and cumin and fry for another minute.

Add the tin of chopped plum tomatoes, vegetable stock and stir together

Drain the lentils and add to the other pan. Cook on a low heat until the liquid reduces. leaving a thickish source.

Put the cauliflower into a roasting tin and place in the oven. Roast for 25 minutes

Serve with a flatbread of your choice such as tortilla, chapatti, middle eastern flatbread. Spread the lentils over the flatbread, add a few pieces of cauliflower and roll up to eat.