Butternut Wedges and Warm Lentil Salad

Feeds 2.

Ingredients

• ½ Butternut squash
• 1 red onion, cut into 8 wedges
• 2 tbsp olive oil
• 4 sprigs rosemary
• Pinch salt
• Pinch pepper
• 120g puy lentils
• 1 clove garlic, minced
• Zest of a lemon

For the dressing

• 2 tbsp tahini
• 50g sunflower seeds
• 50ml water
• 50ml rapeseed oil
• 1 tsp honey
• Good pinch Maldon salt

Method

1. Line a baking tray with greaseproof paper and pre heat your oven to 180 degrees.
2. Cut the squash in half so that you are left with the long cylindrical top and the bulbous bottom part. For this recipe we will be using the cylindrical part so keep the bulbous part in the fridge for another time.
3. Keeping the skin on, cut the squash into 8 wedges. Place them on the baking tray along with the onion wedges, drizzle with olive oil, remove the rosemary leaves from the stalk and scatter them over the squash, then sprinkle with salt and pepper and roast in the oven for 40 minutes or until soft throughout.
4. Meanwhile, place the lentils in a medium saucepan and cover with three times the amount of water. Bring to the boil and simmer for 15-20 minutes or until tender. Drain and tip them into a large mixing bowl. Add in the crushed garlic, olive oil, lemon zest, salt and pepper and mix well.
5. To make the dressing, place all the ingredients into a food processor and pulse until smooth.
6. To serve, place the lentils on a serving dish, top with the butternut squash and onions and drizzle over the dressing.

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