Roast Squash & Lentil Salad

Preheat the oven to 200°C (400°F) Gas 6.

Peel and deseed the squash and cut the flesh into 2.5cm slices (if you are using butternut, you can leave the skin on). Put the squash pieces in a mixing bowl and add a glug olive oil, the oregano, rosemary and garlic. Tip into a roasting pan and roast in the pre-heated oven for about 30 minutes, or until the squash is tender and starting to brown at the edges.

Tip both the Puy and green lentils into a large bowl and add the red onion, beetroot wedges and chopped parsley. Dress the salad with a generous amount of the remaining olive oil and a splash of red wine vinegar – adjust the balance of olive oil and vinegar to taste. Season with salt and pepper. Add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan. Serve.