Squash, Lentil and Sweet Potato Salad

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A friend passed this hearty salad recipe on to me, which she found on the American blog called Stacey Snacks. I've changed the recipe a bit, using a combination of squash and sweet potato and adding some fennel seeds.

Serves 4-8 as a side salad

• 300g/12oz butternut or other firm pumpkin/squash, peeled and cut into 1 inch chunks
• 300g/12oz sweet potato, peeled and cut into 1 inch chunks
• 50g/2oz dried puy lentils
• ½ tsp fennel seeds
• ½ tsp cumin seeds
• 1 tsp smoked paprika
• 1 tbsp fresh, chopped parsley or mint
• 3 tbsp olive oil
• 2 tbsp wine or cider vinegar
• 100g feta/soft goats cheese, crumbled (optional)
• Salad leaves to serve

Heat 2 tbsp of the oil in a non-stick baking dish, in a pre-heated oven (190C/180C Fan/Gas 5).

Add the squash and sweet potatoes and coat with the oil.

Bake for 20-30 minutes turning once or twice. 

Sprinkle with the spices and bake for a further 10 minutes until cooked and golden.

Meanwhile boil the lentils for about 20-25 minutes, then drain.

Allow the vegetables and lentils to cool for around 20 minutes.

Mix the remaining oil, vinegar and herbs in a bowl to make the dressing.

Add the lentils to the baking dish and pour the dressing over the warm vegetables.

Mix well to coat.

Serve warm or cold on a bed of salad leaves, topping with the cheese (optional) - leave out for a vegan dish.

Variations: Add a combination of other vegetables such as bell peppers, courgettes and sweetcorn.
Vegan option: Swap the feta for some toasted pine nuts.