Roast beetroot, squash and lentil salad with goat’s cheese

Method

1. Preheat the oven to 200°C. Place the beetroot in a roasting tin, toss with the oil and roast for about 15 minutes. Add the butternut squash and red onion and continue roasting until all the vegetables are cooked but still firm, about another 40 minutes.
2. Meanwhile, rinse the lentils, then cook according to the packet instructions. They should still hold their shape, so be careful not to overcook them.
3. Put the spinach in a colander and tip the cooked lentils over the leaves so they wilt slightly. While warm, season with salt and pepper.
4. Mix the warm lentils with the peas and roasted vegetables, mint and coriander. Adjust the seasoning to taste.
5. Toast the sunflower seeds in a dry frying pan until golden. Sprinkle the seeds over the salad and crumble over the cheese and a little more olive oil, if you like.