Roast red pepper & squash salad with lentils and harissa dressing

This make a nice light winter dinner for two or as part of a lunch spread. As salad leaves are in short supply in winter, sometimes I'll use the stir-fry pack from Ripple Farm, which is an assorted bag of kale, radiccio, chard and other winter leaves. These don't just have to be stir-fried - they're great torn up and thrown into a salad.

Serves 2

Ingredients

500g red kuri squash – chopped into bite sized pieces

1 red pepper - chopped into bite sized pieces

1 medium red onion - chopped into bite sized pieces

sprig of thyme (optional)

lug of olive oil

1 cup cooked green lentils (dry weight approx 100g)

salt & pepper

handful of salad leaves

some chopped parsley for garnish

Dressing

3 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp apple cider vinegar

1 Tbsp agave (or honey)

1 tsp harissa paste

salt & pepper

Method

Heat the oven to 180 degrees

Mix the pepper, squash and onion together in a large baking tray with a good lug of olive oil, pinch of salt and some sprigs of thyme (if you have any – thyme's not essential). Roast in the oven for approx 40 minutes, until the veggies are soft and starting to brown at the edges.

Meanwhile, cook your lentils by simmering in a pan of salted water for approx 10 mins, until soft but still with some bite.

Make the dressing by combining all the dressing ingredients in a jar and shaking vigourously. Adjust salt, pepper and sweetness to your taste.

Once the veggies are roasted, combine with the lentils in a big mixing bowl and pour over most of the dressing. Give it a good toss so it's all nicely mixed together. Serve on a bed of mixed salad leaves. Drizzle over the rest of the dressing and sprinkle some chopped parley to garnish.