Roast Squash Lentil Salad

Read it through once before you start the pan.

1. 1Step 1. Preheat the oven to 200°C (180°C convection).
2. 2Step 2. Peel the butternut squash, halve it, scoop out the seeds and cut it into 2 cm cubes.
3. 3Step 3. Toss the butternut squash with a third of the extra virgin olive oil, half the salt and half the black pepper on a large baking sheet.
4. 4Step 4. Toast the pumpkin seeds in a dry skillet over medium heat for 3 minutes, until puffed and fragrant.
5. 5Step 5. Whisk the remaining extra virgin olive oil, the red wine vinegar, dijon mustard, garlic, remaining salt and remaining black pepper together in a small bowl.
6. 6Step 6. Roast the squash for 30 minutes, until tender and browned at the edges.
7. 7Step 7. While the squash roasts, cover the dried lentils with cold water by 5 cm in a medium saucepan and bring to a boil over high heat.
8. 8Step 8. Simmer the lentils over medium-low heat for 20 minutes, until tender but holding their shape.
9. 9Step 9. Drain the lentils well and tip them into a large bowl.
10. 10Step 10. Pour the dressing over the warm lentils and fold in the roasted butternut squash and red onions.
11. 11Step 11. Fold in the baby arugula and scatter the feta cheese and toasted pumpkin seeds over the top just before serving.