Name: Harissa, Puy Lentil & Mushroom Börek
Total time: PT1hour
Yield: 4
Ingredients: Olive oil; 1 onion, peeled and finely diced; 2 garlic cloves, peeled and finely diced; 500g chestnut mushrooms; Sea salt and black pepper; 1 pouch Merchant Gourmet French Puy Lentils; 2 tbsp rose harissa paste; ⅛ tsp ground cinnamon; 4 sheets filo pastry; 2 tsp sesame seeds; 280g roasted red peppers, drained and rinsed; ¼ cup walnuts; 3 tbsp plain breadcrumbs; ¼ tsp chilli flakes; 1 garlic clove; 1 tbsp lemon juice; 1 tbsp balsamic vinegar; 1 small handful fresh parsley leaves, plus extra to serve; Chilli oil from the harissa jar (optional); Your favourite cooked greens

Harissa, Puy Lentil & Mushroom Börek

Few things are more satisfying than breaking through crisp golden filo pastry to reveal a rich, spiced filling beneath. Here, earthy mushrooms and Merchant Gourmet Puy Lentils are cooked with smoky rose harissa and warming cinnamon, then wrapped into flaky börek spirals and baked until beautifully golden. Served with a vibrant roasted red pepper sauce, this is the kind of dish that looks impressive but is surprisingly simple to make.

Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook for 8–10 minutes until softened.
Stir in the garlic and cook for 2 minutes until fragrant.
Pulse the mushrooms in a food processor until finely chopped. Add to the pan with a generous pinch of sea salt and black pepper and cook for 10–15 minutes until all the moisture has evaporated.
Add the Merchant Gourmet Puy Lentils, rose harissa and cinnamon. Stir together and cook for 1–2 minutes until fragrant. Season to taste, then transfer to a plate and leave to cool completely.
Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
Lay one sheet of filo pastry on a clean work surface with the long edge facing you and brush lightly with olive oil. Place a second sheet on top and brush again.
Spread half of the lentil mixture along the length of the pastry and roll into a long log. Coil into a spiral and place on a lined baking tray. Repeat with the remaining pastry and filling.
Brush the börek with olive oil and scatter over the sesame seeds.
Bake for 20–25 minutes until crisp and deeply golden.
Meanwhile, add the roasted red peppers, walnuts, breadcrumbs, chilli flakes, garlic, lemon juice, balsamic vinegar and parsley to a blender. Blend until smooth.
Spoon the red pepper sauce onto serving plates and place a börek on top.
Finish with fresh parsley and a drizzle of chilli oil, if liked. Serve with cooked greens alongside.