Slow-roast squash & garlic lentils with harissa yogurt

SERVES 2 4 PREP 5 mins plus at least 2 hrs soaking COOK 55 mins EASY

V1 butternut squash, peeled,

deseeded and cut into 2cm slices 8 garlic cloves, skin on

4 small shallots, skin on

3 bay leaves few thyme sprigs

50ml rapeseed oil handful of chopped coriander For the lentils

150g green or puy lentils

1 bay leaf

1 garlic clove drizzle of olive oil

For the harissa yogurt

6 tbsp thick Greek yogurt

1 tbsp tahini

1 2 tbsp rose harissa

For the seeds

2 tbsp pumpkin seeds

1 tsp cumin seeds tsp rapeseed oil

1 Soak the lentils for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt together in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast for 5-6 mins.

2 Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.

3 Combine the yogurt and tahini Add the harissa to taste. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.

4 Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.

GOOD TO KNOW calcium • ibre • iron • 2 of 5-a-day • gluten free

PER SERVING 475 kcals • fat 28g • saturates 6g • carbs 33g • sugars 11g • ibre 10g • protein 18g • salt 0.3g