This colourful and tasty salad makes an ideal side dish for fish or meat and is perfect for Shabbat lunch as it can be made in advance and does not spoil. Add the dressing just before serving.

Method

• Heat oven to 200°C/180°C fan. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
• Cook the lentils in the stock on the hob for about 20 minutes or until cooked. Drain and set aside.
• Mix together the balsamic vinegar, ½ tbsp olive oil, the mustard and 1-2 tbsp water.
• Add the cooked lentils and toss with the dressing, red onion, spinach and cherry tomatoes.
• Divide the lentils between four plates. l Top with the squash and pumpkin seeds.