This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. It’s not the most beautiful salad around but it’s incredibly delicious and simple to make. The squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. I like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when I serve it.
