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Lentil, tomato and coconut dhal

With wilted greens, lemon and yoghurt

I adore spring greens. They’ve been 99p for a huge bag in my greengrocer’s for as long as I can remember. Does inflation not affect greens? I take off the outside leaves if they’re grotty and then cut the whole cabbage up into ribbons, widthways. Dump them in a sinkful of water, as hot as a bath, and swish them around a bit. When they hit the butter in the pan, they’ll already be half-cooked.

Serves 1

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25g salted butter

1 lemon, ½ juiced, ½ left whole

1 big handful of chopped spring greens or any other greens you like (approx. 250g)

1 portion of Lentil, Tomato and Coconut Dhal

1 heaped tbsp Greek-style yoghurt

1 pinch of pul biber (mild Turkish chilli flakes)

½ spring onion, finely sliced

flaked sea salt

Melt the butter in a medium saucepan over a low heat, along with the juice of half a lemon. Wash the greens but do not shake dry, then add to the pan, along with a big pinch of flaked sea salt. Cover with a lid and cook over a medium heat for a few minutes until al dente, stirring occasionally.

Meanwhile, reheat the dhal in a small saucepan over a medium-low heat until piping hot, stirring occasionally.

Put the warmed dhal into a bowl and using tongs, add the buttery, lemony greens. Add a dollop of yoghurt and sprinkle with the pul biber flakes and sliced spring onion. Wedge of lemon on the side and you’re done.