• 1 large sweet potato, sliced in half lengthways
• 1 bulb of garlic
• 100g green lentils
• 1 vegetable stock cube
• 200g feta
• 200g walnuts, roughly chopped
• 1 sheet of shop-bought puff pastry, defrosted if frozen
• 1 egg, beaten
• 2 tbsp poppy seeds, optional
• Lemon wedges (optional)

1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
2. Line a baking tray with parchment.
3. To make the filling, first place the sweet potato halves, cut side down, on the baking tray. Add the garlic bulb to the tray (skin intact) and bake for 40 minutes until the veggies are soft. Set aside to cool slightly.
4. Cook the lentils according to pack instructions. Add the vegetable stock cube to the water when doing so for extra flavour.
5. Reduce the oven to 180˚C/160˚C fan/ gas mark 4.
6. Once the sweet potato has cooled slightly, use a spoon to scoop the flesh into a large bowl.
7. Slice the top off the bulb of garlic and squeeze the garlic from the skin into the bowl.
8. Add the cooked lentils and stir well to combine.
9. Add the feta and walnuts and stir again to combine. Set the bowl aside.
10. Roll out the sheet of puff pastry keeping the sheet of parchment intact. Cut the pastry into 10 even sections.
11. To assemble, add a dollop of the filling to the middle of each section of pastry. Fold each section over in half keeping the filling in the centre and pinch the edges to seal.
12. Brush each veggie roll with egg wash, sprinkle with poppy seeds, and bake for 20-25 minutes until the pastry is golden.
13. Enjoy hot or cold alongside a squeeze of fresh lemon juice.