Dice the red pepper. Peel the butternut squash, cut in half and remove the seeds. Cut the flesh into small pieces. Top and tail and then dice the courgettes. Peel the red onion and cut into 12 wedges.
Preheat the oven to 190'C.
Drizzle a large baking tray with the olive oil. Scatter the vegetables into the tray and season with salt and pepper. Bake in the oven for 25 minutes then gently turn the vegetables over before cooking for a final 10-15 minutes until the vegetables are tender.
While the vegetables are roasting, half fill a medium pan with water and bring to the boil. Add the lentils to the pan and return to the boil. Cook for 20 minutes or until just tender. Tip the lentils into a sieve and rinse under running water until cold. Drain well.
To make the dressing, de-seed the chilli and chop finely and then place all of the ingredients in a small food processor and blend to a puree. Season to taste with salt and pepper.
Transfer the lentils to a large serving bowl, add the warm roasted vegetables and drizzle with the tomato dressing. Scatter with a few torn basil leaves over and toss together lightly. Serve warm or cold.
«Season the lentils once they are cooked. Adding salt to the cooking water will make them tough.»
A roasted butternut squash, red onion, pepper, courgette and lentil salad served with a spicy chilli, garlic and tomato dressing.