Black Lentils with Roasted Tomatoes & Mojo Verde

Method

1. Halve half of the tomatoes, leave the rest whole. Put them all in an oven-proof dish with olive oil, the garlic cloves and some sea salt. Roast at 175C for about 30 minutes until soft, wrinkly and deepened in colour.
2. Cook the lentils with stock powder as per the pack instructions, ie 15-20 min. Drain and leave covered.
3. Put all the ingredients for the mojo verde in a blender and blitz until smooth.
4. To serve, spread the yoghurt on a plate, top with the roasted tomatoes, lentils and mojo verde. Drizzle a good olive oil on top and sprinkle with hemp seeds. Eat with plenty of good bread to mop up all the juices.