This is a delicious and hearty salad!. You don’t have to stick rigidly to the ingredients… try roasting other vegetables such as sweet potato, peppers, aubergine, mushrooms, onion, pumpkin, courgette and/or any others you fancy. The slight bitter taste to the tahini works perfectly with the sweetness of the roasted veg!

Ingredients

Time: 45 minutes

Serves: 2

• 1 butternut squash, peeled and cut into slices around 1cm thick (or 1 packet pre-cut squash if short of time)

• Glug of rapeseed oil

• 1 packet/250g of pre-cooked puy lentils (or any pre-cooked lentils of your choice)

• 2 handfuls of rocket or watercress

• 200g (approx) marinated tofu, diced and lightly fried or serve cold

• Drizzle of tahini or French dressing

• Handful of fresh herbs (eg basil)

• Handful of mixed seeds (eg pumpkin, sunflower, sesame) (optional)

• Salt and pepper

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.

2. Pop the butternut squash slices onto a baking tray and cover with a light coating of oil and a sprinkle of salt.

3. Bake in the oven for 20 minutes before turning once. Bake for a further 20 minutes.

4. To assemble, start with a layer of lentils then add the butternut squash, tofu, rocket, fresh herbs and mixed seeds.

5. Top off with a drizzle of tahini or French dressing.

6. Add salt and pepper, to taste.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub