This hearty recipe works equally well as a light main course or as part of a buffet or sharing table. It’s easy to prepare in advance then assembled at the last minute. Serve warm or at room temperature.

Method

• Preheat oven to 200°C (fan).
• Toss the squash slices with the garlic, 2 tablespoons of the olive oil, and a pinch of salt and pepper. Arrange on a baking parchment-lined baking tray.
• In a small bowl, mix half the sliced onion with a little chopped parsley and a pinch of salt and pepper. Set aside.
• Roast the squash for 30 minutes. Scatter over the dressed onion and return to the oven for a further 15 minutes, until the squash is tender and deeply golden.
• Meanwhile, place the lentils in a pan with 1.5 litres of cold water. Bring to the boil, reduce to a simmer and cook for 15–18 minutes. Stir in the rock salt during the last minute of cooking, then drain and leave to cool for about 10 minutes.
• Heat the remaining olive oil in a frying pan. Add the remaining onion, cumin, paprika, turmeric and a little salt and pepper. Cover and cook gently for 15–18 minutes, stirring occasionally, until soft and golden.
• For the green dressing, place all the ingredients in a tall jug and blend with a hand blender until smooth. For the tahini-amba dressing, whisk together all the ingredients in a small bowl until smooth.
• To serve, mix the lentils with the spiced onions, half of the sun-dried tomatoes and 2 tbsp of the green dressing.
• Arrange the lamb's lettuce around the edge of a large serving platter. Spoon the lentils into the centre and top with the roasted butternut squash. Drizzle with some of the tahini-amba dressing and scatter over the remaining sun-dried tomatoes. Serve the remaining green dressing and tahini-amba dressing on the side.

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