Cheesy Lentil Bake

• Slice the leek into thin half-rings. 
• Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat.
• Fry the leek with carrot for 4 - 6 minutes, covered.
• Stir in the lentils, tomato paste and half of the Belgian spice mix* and cook for 3 - 5 more minutes.

*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.

• Deglaze with the soy sauce, then stir in the mustard and the sugar (see Tip).
• In a bowl, combine the cream with the rest of the Belgian spice mix and season to taste with pepper.

Health Tip: if you're watching your salt intake, just use half of the soy sauce. You can always add some more to taste after serving.

• Transfer the lentil mixture to an oven dish and top with the potato rounds.
• Pour over the cream mixture and bake in the oven for 20 minutes.
• Scatter over the grated cheese and then bake for a further 5 minutes.

• Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop.
• Cut the tomato into wedges.
• In a salad bowl, combine the honey with the white wine vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
• Add the lamb's lettuce and tomato and toss well to combine with the dressing. Garnish the salad with the pumpkin seeds.