For the mushroom patties
200 g chestnut mushrooms, quartered
100 g tinned green lentils, drained and rinsed
  salt, as needed
  pepper, as needed
3-4 Tbsp gram flour
2 tsp curry paste
1 Tbsp olive oil, for frying
75 g onion, quartered
2  garlic cloves, crushed

For the dressing
100 g Greek yoghurt
40 g tahini
  salt, as needed
  pepper, as needed
100 g lemon juice
2 Tbsp olive oil
1  garlic clove, crushed

For the lentil salad
300 g baby potatoes, cooked, cut in quarters
100 g tinned green lentils, drained and rinsed
140 g red pepper, deseeded, stalk removed and roughly chopped
50 g cherry tomatoes, halved
2  cooked beetroot, cut into 2 cm cubes
40 g baby spinach
30 g rocket leaves