Is that an 'Anna Special'?

'Ummm, yes' came the reply. This dish makes an almost weekly appearance at my table, for its easiness, its deliciousness and for the fact that it is really quite a frugal meal. It also appears to be sort of ayurvedic, and as I am feeling the push to overhaul my eating habits it is a relief that some old favourites can stay. I present to you Butternut Squash and Lentil Salad with Rocket, Feta and Walnuts...and olive oil... oh, and balsamic, or a squeeze of lemon juice...

You will need:
1 butternut squash
3 cloves of garlic
250-300g puy lentils (or lentils verte are fine too)
Half a red onion
Rocket
Feta cheese
A handful of walnuts
Olive Oil
Balsamic/lemon juice
Salt and Pepper

Chop the squash into small cubes (see above) and put into a roasting dish with the garlic cloves (skins on so that they don't burn), plenty of olive oil and season to taste. Roast in a pre-heated oven (gas mark 5) for 35 - 40 minutes, or until soft and beginning to crisp on the outside.

Meanwhile pour the lentils into a saucepan, cover generously with water or stock (be careful not to let the water evaporate away when boiling) and cook according to the packet instructions.

Chop the onion and fry slowly in olive oil.

When the lentils and squash are ready, mix together, along with the onion. Add the rocket, dress with olive oil and either vinegar or lemon juice.

Put the mix into your dishes, crumble both the feta and walnuts on top, season to taste. Enjoy!