Keep your finger on the French pulse

2 cloves garlic

1 bay leaf

1 cup crumbled Clevedon Marinated Buffalo Cheese (or feta, or fresh goat’s cheese)

3-4 handfuls baby kale, baby spinach, rocket, or flat leaf parsley

For the dressing:

A good pinch of flaky sea salt teaspoon Dijon mustard teaspoon brown sugar 3 tablespoons red wine vinegar 6 tablespoons extra virgin olive oil

Heat the oven to 200 degrees Celsius. Put the pumpkin on an oven tray and drizzle with olive oil. Toss to coat, then season well with salt and pepper, and bake for around 20-30 minutes, stirring occasionally, until the pumpkin is cooked and beginning to crisp up. Set aside.

While the pumpkin is cooking, wash the lentils and pick out any stray stones. Put the lentils, garlic, and the bay leaf in a pot and cover generously with cold water.

Cover and bring to the boil over medium heat. Simmer for 20-30 minutes, until cooked. Watch them carefully after 20 minutes so you don’t overcook them. Drain well and discard the bay leaf.

To make the dressing, pick out the cooked garlic cloves and squeeze the flesh into a small bowl or jar. Add the salt, mustard, sugar, and vinegar and shake well. Add the oil and shake again until well mixed.

Tip the lentils into a bowl and pour in about half the dressing. Stir well, then add the pumpkin, cheese and greens. Toss gently, then drizzle over the remaining dressing. Season well with salt and pepper before serving.

LUCY CORRY Lentils get a bad rap, thanks to the image most obviously brought to our attention by hippie Neil in The Young Ones. Puy lentils will change your perception, especially this warm lentil salad with roast pumpkin and buffalo cheese.