Roasted butternut squash, beetroot & spinach salad with coconut yoghurt dressing

Pre-heat your oven to 180C

Prepare the butternut squash and place in a roasting tray mixed with 2 tablespoons of olive oil, chilli flakes and a good seasoning of salt & pepper. Roast in the preheated oven for 30-40 minutes until golden. Set aside until needed.

In a large bowl, place the chopped beetroot, green lentils and roasted squash, season with salt & pepper and a drizzle of olive oil and combine.

Place the spinach in your serving bowl, add the vegetables and half the pumpkin seeds and toss lightly to combine. 

Mix all of the dressing ingredients together in a bowl (adding a little olive oil or water to make a pouring consistency) and drizzle some over the salad, finally sprinkling over the rest of the pumpkin seeds. Serve the rest of the dressing on the side.