Method

In a mortar and pestle grind the coriander, fennel and cumin seeds to a fine powder with a pinch of salt.
 
Cut tomatoes in half season with some of spice mix and brush with a little veg oil. Bake in a hot oven for 30 mins until tender
 
In a fry pan heat the 30mls of veg oil, add the chopped red onion, chilli and the garlic.
 
Wash and rinse the chickpeas and the lentils.
 
Add the spice mix to the onion mixture and cook for 5 mins slowly then add the chickpeas and the lentils.
 
Roughly chop the tomatoes and add to the chickpea mixture stir well and cook for 15 mins adjust seasoning with salt pepper, agave and lemon juice.

In a mortar and pestle place walnuts and half the fresh coriander with remaining oil, pound to a  rough paste
 
Pick wash and Chop the fresh mint and remaining coriander leaves. Stir into the chickpea mixture.
 
To serve
 
Warm the mixture through and spoon a small amount into chinese spoon for serving.
 
Add a small amount of the Feta cheese then top with some of the  walnut mixture and a few baby coriander leaves.