Warm Salad of Roasted Butternut Squash with Lentils

Ingredient

Method

1. Heat the oven to 200˚C/400˚F.
   Rinse the lentils in a sieve then place in a pan with water; add the bay leaf and garlic. Bring to the boil and simmer for 15 minutes or until just tender. Drain and then discard the bay leaf and garlic.
2. While the lentils are cooking, cut the squash in half and remove the seeds. Cut into 2.5 cm slices, remove the skin from each slice then put into a roasting pan.
3. Remove seeds from the peppers and cut into wide strips. Add to the roasting pan, drizzle over 3 tbsp of the oil, toss together and season. Place in the oven and roast for 15 minutes. If using the chilli, remove seeds and chop, also remove rosemary spikes from stalk. Scatter both over the vegetables and continue to roast for a further 15 minutes.
4. Whisk the remaining extra virgin olive oil and vinegar, season then set aside.
5. Tear the lettuce and mix with the arugula. Divide between the serving plates with the warm vegetables. Scatter over the lentils then drizzle the dressing over.