Indian-Style Coconut Lentil Dhal

• In a medium bowl, combine coriander, tomato and corn and a drizzle of the white wine vinegar and olive oil. Season.

• In a small bowl, combine mint, Greek-style yoghurt and a small drizzle of olive oil. Season with salt and pepper.

• Spread tortilla wedges in a single layer on a lined oven tray. Drizzle (or spray) with olive oil. Season, then toss to coat. • Bake until golden, 8-10 minutes.

TIP: If the tortilla wedges don't fit in a single layer, divide them between two oven trays.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, stirring, until softened, 3-4 minutes. • Add lentils and cook until heated through, 2 minutes. • Add garlic and tandoori paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in tomato paste and coconut milk and simmer until thickened, 2-3 minutes. Season to taste.

TIP: Add a splash of water to loosen the mixture, if needed.