Root vegetable and lentil tagine

Method

1. Heat the oil in a large heavy-based flameproof casserole (with a lid) over a medium heat. Add the root veg and fry for 10 minutes, stirring occasionally, until beginning to soften. Stir in the dried harissa, parsley stalks and lentils.
2. Add the tomatoes and stock, then stir in the preserved lemon and prunes. Bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
3. Stir in the cauliflower, then bring back to a simmer. Season, then cook for 3-4 minutes, uncovered, until the cauliflower is starting to become tender. Add the cauliflower leaves, then cook for 2 minutes more. Serve with coconut yogurt and the parsley leaves scattered over the top, with rice or couscous.