Squash & lentil salad

• chopped butternut squash350g g
• olive oil↗4 tbsp tbsp
• cucumber & mint raita75g g

  or tzatziki

• puy lentils↗250g pack g
• dill↗small bunch

Step-by-step instructions

1. 1

   Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.

2. 2

   Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.