Cook the lentils in boiling water for about 25 minutes. Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Peel, wash and cut sweet potatoes into pieces. Peel and slice onions, peel and finely chop garlic. Mix onions, half garlic, 2 tbsp. olive oil, some salt, pepper and 1 tsp. each of chilli and cumin with the sweet potatoes. Spread on half of the tray. Bake in a hot oven for 20-25 minutes.
In the meantime clean, wash and drain the rocket. Wash the tomatoes. Rinse meat and pat dry. Heat 1 tablespoon of oil in a frying pan. Sauté the fillets in it on the skin side for about 3 minutes, turn them over and continue to fry for about 1 minute. Season with salt and pepper and place on the baking tray with the tomatoes about 8 minutes before the end of the sweet potato baking time.
Cut goat cheese into 4 slices, sprinkle with 1 Msp. chili and 1⁄2 TL thyme. Sprinkle with 2 tablespoons honey. Bake goat cheese in the hot oven for about 3 minutes.
Drain the lentils and immediately mix with the rest of the garlic, 1 tablespoon of olive oil, vinegar and 1-2 tablespoons of honey. Season to taste with salt and pepper. Cut meat into slices. Serve with rocket, lentils, oven vegetables and cheese.