Baked sweet potatoes with lentils red cabbage slaw

Ingredients

• 2 sweet potatoes (about 175g/6oz), washed and patted dry
• 1 tbsp cold-pressed rapeseed oil
• 1 medium onion, finely sliced
• 2 garlic cloves, crushed
• thumb-sized piece ginger, peeled and finely grated
• 1 long green chilli, finely chopped (deseeded if you don't like it too hot)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 85g split red lentils
• finely grated zest ½ lemon, plus 2 tbsp juice
• 2 medium-large tomatoes, roughly chopped
• ½ small pack coriander, roughly chopped, plus a few sprigs to garnish
• 4 tbsp full-fat plain bio-yogurt
• lemon wedges, for squeezing over (optional)
• 2 tbsp extra virgin olive oil
• 2 tsp lemon juice
• ¼ small red cabbage, cored and very finely sliced
• 1 medium carrot, peeled and coarsely grated
• 2 spring onions, finely sliced
• 25g sultanas
• 1 tbsp mixed seeds, such as sunflower, pumpkin, sesame and linseed

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