Preheat the oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potato into 2cm cubes and slice the red pepper into 1cm strips. Toss on a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Roast for 15–20 minutes until cooked through.

Meanwhile, finely dice the red onion and halve the cherry tomatoes. Heat a drizzle of vegetable oil in a frying pan over a medium heat. Add the red onion and fry for 5–6 minutes until soft, then add the tomatoes, harissa paste and lentils (no need to drain). Bring to the boil, then reduce the heat to low and simmer for 4–5 minutes. Roughly chop the parsley and stir it through the stew.

Meanwhile, roughly chop the kale, then spread it out on a second baking tray. Drizzle with oil and season with a pinch of salt. Roast for 4–5 minutes until turning crispy, then remove from the oven and set aside.

Peel, stone and finely slice the avocado, then set aside. Remove the roasted sweet potato and red pepper from the oven and add to the lentil pan. Gently stir to combine (off the heat). In a small bowl, mix the balsamic vinegar with 2 tablespoons olive oil (if cooking for 2). Spoon the stew into shallow bowls and top with the crispy kale and avocado. Drizzle over the balsamic dressing and serve.