Roast Fioretto, Pork & Lentil Dhal

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then add ginger paste, mild North Indian spice blend, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. • Add the water, coconut milk and vegetable stock pot, stirring to combine. Add lentils and bring to the boil. • Reduce heat to medium, cover with a lid and cook, stirring occasionally, until lentils are softened, 20-22 minutes.

• When zucchini has 15 minutes remaining, move zucchini to one side of the oven tray and transfer over Fioretto. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 10-15 minutes.

• Slice mini flour tortillas (see ingredients) into 3cm strips. • Place tortilla strips in a single layer on a second oven tray lined with baking paper and drizzle or brush with olive oil and season with salt and pepper. • Bake until golden, 8-10 minutes.

• Once lentils have softened, stir roasted zucchini and baby spinach leaves through dhal. Season to taste. TIP: Add a splash of water to loosen the dhal, if needed.