Warm Butternut Squash, Lentil and Cous Cous Salad

A lovely autumnal salad, served warm.

1. 1

   Preheat the oven to 200 degrees C. Peel the squash with a potato peeler, cut in half, remove the seeds and chop into rough chunks approx 1 ½ - 2cm. Put them into a roasting tin, add the olive oil and paprika and toss well together. Roast in the oven for 30 minutes, stirring halfway through. Sprinkle the pumpkin seeds on a baking tray and add to the oven for the last 5 minutes.
   While the squash is in the oven, cook the lentils in boiling water for 15 – 20 minutes until tender.
   Put the cous cous and bouillon powder / stock cube into a bowl, cover with boiling water to about 1cm above the cous cous, cover with cling film and leave for 10 minutes.
   To make the dressing, put the yogurt, tahini and lemon juice in a jam jar, put the lid on and shake. Add 1 – 2 tbsp of boiling water to thin it out a little, then shake again, and season to taste. You can alter the amount of lemon juice / tahini to your liking.
   Put the roasted squash chunks into a bowl and add the cous cous, lentils, raisins or sultanas, pumpkin seeds and salad leaves and crumble in the goat’s cheese. Toss together, then tip into a serving dish, or spoon onto 4 individual serving dishes, drizzle on the dressing and serve while still warm.