For the pie:
Pre-heat the oven. Heat the oil in a large pan or tagine. Once hot, add the leeks, turn the heat down and stir.
When they start to brown, add the garlic. Stir a couple of times; then add the potatoes.
Stir and cook gently for a minute. Then add all the spices and stir until the potatoes are nicely coated. Add the tomatoes and stir a few times.
Add the lentils and stock. Bring to a boil, then turn the heat down and cover. Cook gently for 30 minutes.
Add the rest of the vegetables and salt, and cook for another 20 minutes. NB: this assumes you’re using dried lentils. Tinned lentils would allow for a much shorter cooking time (I would add the vegetables at the same time as the tinned lentils, bring to the boil, then cook for 20 minutes, salting at the end).
Meanwhile, boil the potatoes until they are soft, then mash them with salt, pepper and plenty of olive oil spread.
Pour the lentil and vegetable mix into an oven dish, and then spread the mash over them. Fork it over nicely. Put the dish in the oven and cook for 20 minutes.
For the salad:
Cook the bulghur in boiling water, bring to a boil, turn the heat down, then simmer for 10 minutes.
Chop up the tomatoes, onions, leaves and samphire. Combine in a bowl with the drained bulghur.
Add the zest from the lemon, salt and pepper; mix well.
Put the mustard powder in a jug, then add olive oil, balsamic, zaatar and lemon juice.
Add the dressing to the salad just before serving.

For the pie:
200g puy (or similar) lentils
3 fresh tomatoes, skinned (put them in boiling water) and chopped fine
1 leek, chopped fine
5-6 cloves garlic, chopped fine
1 teaspoon cumin powder
2 teaspoon coriander powder
1 teaspoon chilli powder
2 teaspoon smoked paprika
Olive oil
Salt, to taste
500 ml vegetable stock (1 vegetable oxo cube, or 1 tablespoon of vegetable bouillon powder)
1 kohlrabi, peeled and cubed
2 carrots, peeled and julienned
250 green beans, top and tailed and sliced
5 large potatoes, peeled and diced small
Olive oil spread
Pepper, to taste

For the salad:
2 tablespoon bulghur
1 packet samphire
6 small tomatoes
1 medium/small red onion
1 generous helping of green leaves: rocket, watercress, lamb’s lettuce
3 spring onions
Salt, to taste
Black pepper, to taste
Olive oil
1 teaspoon mustard powder
Balsamic vinegar
1 large lemon
1 teaspoon zaatar