This is a very simple warm salad made with roasted butternut squash, beetroot and red onions. The puy lentils cooked with stock and bay leaves soak up all the lovely flavours of the balsamic, honey, mustard dressing and make it a filling substantial meal. To make sure there is as little waste as possible I also roasted the peelings from the squash and beetroot with some garlic granules and smoked paprika to add some texture to the finished salad. With some crumbled feta cheese to add a salty tang and some freshly chopped mint, this is the perfect midweek vegetarian meal.

I am a complete houmous obsessive and have found an alternative way to make my favourite dip. This beetroot houmous recipe is so tasty and versatile - you could have it with fish, chicken or as a dip as part of any vegetarian or meat mezze feast. It worked really well with this super fresh, crunchy salad and a salmon fillet for a tasty, quick, healthy, light dinner.