Ingredients

• 200g/7oz green lentils
• 4 medium beetroot
• peeled cut into wedges
• ½ butternut squash
• peeled cut into cubes
• 2 courgettes
• chopped
• cumin seeds
• lightly crushed in a pestle and mortar
• coriander seeds
• lightly crushed in a pestle and mortar
• 200g/7oz feta
• bunch fresh mint
• lemon juice
• to taste
• olive oil
• salt and freshly ground black pepper

Directions

• Put the lentils in a large saucepan and cover with 5cm/2in water. Cook over a medium heat
• you don’t want to boil the lentils
• for about 20 minutes. To test if the lentils are cooked crush one between your fingers
• it should feel creamy not starchy. Season the lentils with salt and pepper.
• Meanwhile
• preheat the oven to 200C/180C Fan/Gas 6.
• Put the beetroot and butternut squash on a tray
• coat with olive oil and cook for 45 minutes or until cooked through. Then add the courgette to the tray
• sprinkle with the spices and return to the oven for 5-10 minutes until the courgette is slightly cooked but still has a crunch.
• Spoon some of the lentils on to a large serving platter and top with some roasted vegetables. Continue to layer the lentils and vegetables
• making sure to scoop up the toasted spices from the roasting tray.
• Crumble over the feta
• tear over the mint leaves and generously season with lemon juice. Pour a little olive oil over the salad and serve.