Add a little olive oil to a frying pan on a medium heat, then add the onion and cook for 8-10 minutes. Next add the garlic and cook for 2 minutes.

Pulse the mushrooms in a food processor until finely chopped, then add them to the pan along with pinches of salt and pepper. Cook for 10-15 minutes or until there’s no moisture left in the mushrooms.

Next add the Merchant Gourmet Puy Lentils, rose harissa paste and cinnamon. Stir and cook for 1-2 minutes to let the flavours all mingle, then season with salt and pepper. Transfer the mixture to a large plate and leave it to cool.

Preheat the oven to 180°C fan / 400°F. Then, on a clean worktop, roll out one sheet of filo pastry with the long side facing you and gently brush it with olive oil. Place a second sheet of pastry on top, brush it with oil, then add half of the lentil mixture across the length of the filo. Roll the filo into a log, then gently shape it into a spiral. Repeat this step to make the second börek.

Place both böreks onto a baking tray, brush with oil and sprinkle with sesame seeds. Bake in the oven for 20-25 minutes or until golden.

Meanwhile, add all of the ingredients for the red pepper sauce into a blender and blend until smooth. 

To serve, spoon half of the roasted red pepper sauce onto each plate, then place a börek on top and finish with fresh parsley. We also like to drizzle over some spicy oil from the jar containing the harissa paste, but this is optional!

Serve with your favourite cooked veggies. Enjoy.