Roasted Squash, Cauliflower, and Sage

Preheat the oven to 180°C fan/200°C/gas 6. Cut the butternut squash in half lengthways, peel the skin, spoon out the seeds, then slice the flesh into 1cm thick semicircles. Remove the leaves from the cauliflower and slice the cauliflower through the stem into 2cm thick ‘steaks’. Cut the red onions into quarters, leaving the skins on.

Put the squash, cauliflower and red onions into a large roasting tray, season generously with salt and pepper, sprinkle with nutmeg, then drizzle with 3 tablespoons of olive oil. Rub the seasoning evenly over the veggies, then roast for 30 minutes.

Remove the tray from the oven. Drain and rinse the lentils and add them to the tray. Roughly chop the sage leaves and sprinkle them over the veggies, then spread the spinach across the tray. Put back into the oven and roast for 10 minutes.

Meanwhile, zest the lemon and leave to one side. Prepare the tahini dressing by combining the tahini with the Dijon mustard, maple syrup, 1 tablespoon of lemon juice and 4 tablespoons of water in a small mixing bowl until smooth and runny. Taste and season to your liking. Note: you may need more water or more tahini to get the perfect consistency, depending on which brand of tahini you use.

Roughly chop the pecans. Cut the pomegranate in half and whack the skin of each half with a wooden spoon to ease the seeds out. Remove the tray from the oven and squeeze the rest of the lemon juice on top. Drizzle the tahini dressing around the tray, sprinkle over the pecans and pomegranate seeds, and finish with a scattering of lemon zest.

Tip: Not a fan of pomegranates? Sub with a handful of pitted and halved grapes.