1

For the mujadarra, heat the vegetable oil in a large pan over a medium heat. Add the onions, stir to coat, then reduce the heat to low and cook, covered, for 10 minutes until softened. Remove the lid, increase the heat to medium and cook, stirring, for 3-4 minutes until golden. Transfer to a bowl and set aside.

2

Mist the pan with cooking spray, add the garlic, cinnamon and ras el hanout, and cook for 1 minute. Stir in the rice along with 700ml water and bring the mixture to a gentle boil. Cover and cook for 20 minutes then remove the lid, add the lentils and continue to cook for 5 minutes, until all the water has been absorbed. Stir through the herbs, return the onions to the pan and season to taste.

3

While the mujadarra is cooking, make the spiced turkey. Mist another pan with cooking spray and set over a medium heat. Add the onion and cook for 5 minutes, stirring, until it starts to soften, then add the turkey mince and cook for another 5 minutes. Stir in the tomatoes and spinach, and cook for 2 minutes, then add the garlic, ras el hanout, ginger and chillies, and cook for 1 minute. Stir in the coriander.

4

Divide the mujadarra between plates and top with the spiced turkey.