Roasted butternut roasted with sage and tarragon with lemony lentils and feta. This yummy and simple recipe is perfect for a dinner with friends.

Serves 4

Puy or green lentils (Around 60g per person)
Vegetable stock
1 Butternut squash
1 Red onion
1 Lemon
200g Feta
Fresh or dried tarragon (1 handful or 1 tablespoon)
Fresh or dried sage (1 handful or 1 tablespoon)
Olive oil

1 Preheat the oven to 200. Chop your butternut into half moons and pop in a bowl big enough for you to toss them about. Add your your sage and tarragon (finely chopped if fresh) to a small bowl with a good grind of salt and pepper. Add in 2 table spoons of olive oil and stir. Pour the mix over the butternut half moons and give it a good stir or use your hands to really make sure that each piece is covered.

2 Place the butternut half moons evenly on 1 or 2 foiled baking trays making sure each piece has enough space. Sprinkle more olive oil if necessary. Pop in a very hot oven 200-220 until soft and golden (usually takes 30ish mins).

3 Boil the kettle for step 4. Chop 1 large red onion into slices and fry off. Save for later.

4 Pop a pan on the hob and add a small amount of water and a veg stock, mix about until dissolved. Add in your lentils, a glug olive oil and salt and boil for around 25 mins but check the packet.

5 Crumble 200g of feta into a small bowl. Add in a glug of olive oil, salt and pepper and mix around. Set aside for serving.

6 Drain and rinse the lentils once they are cooked and grate in the zest and juice of one lemon. Add in the red onion and the butternut and plate up. To finish, sprinkle your feta (there may be some leftover) and more olive oil. Serve with a spinach, rocket and chicory salad.