Mushroom and lentil bake with tahini crust

Method

1. Heat the olive oil in a large deep frying pan, then fry the onion, carrots and celery over a medium heat for 5 minutes. Stir in the chopped mushrooms, season well with salt and black pepper and cook for 5 minutes more.
2. Stir in the tomato purée, the spice mix, soy sauce and the stock cube/pot, then stir over the heat for 1-2 minutes. Add the lentils and chopped tomatoes. Fill the tomato can with water, then add that to the pan, along with the pomegranate molasses. Simmer for 15 minutes until rich and saucy. Heat the oven to 200°C/180°C fan/gas 6.
3. For the topping, mix together the tahini, half the lemon juice, 100ml cold water, the eggs and most of the cheese in a large bowl. In a separate, smaller bowl, mix the red onion with half the remaining lemon juice and a good pinch of salt, then set aside.
4. Pour the mushroom and lentil mixture into the baking dish, then pour the tahini topping over the top. Bake for 30 minutes until golden brown and set on top.
5. Just before serving, rinse and drain the red onion, then mix with the parsley, pine nuts, the remaining lemon juice and the pomegranate seeds in a medium bowl. Scatter this mixture over the bake, then serve.