Roasted Squash, Crispy Lentils, Pomegranate and Dukkah

Ingredients

600g	squash, cut into 1½ cm slices
1	red onion, cut into eighths
250g	cherry tomatoes, on the vine
1 x 400g tin of	brown lentils, drained and rinsed
1 tsp	sea salt
2 tbsp	pomegranate molasses
2 tbsp	olive oil
3	cloves of garlic, grated
1 tsp	chilli flakes (less if yours are very hot)
2 tbsp	dukkah
a handful of	pomegranate seeds
a handful of	fresh dill or mint, roughly chopped
	For the dressing:
100ml	vegan yogurt
2 tbsp	pomegranate molasses

Instructions

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the squash, onion and tomatoes into a roasting tin large enough to hold everything in one layer, then mix through the lentils, salt, pomegranate molasses, oil, garlic and chilli flakes. Transfer to the oven and roast for 45–50 minutes, until the squash is cooked through.

Meanwhile, mix the vegan yogurt and pomegranate molasses together, then taste and season as needed with a pinch of salt. Drizzle the yogurt over the roasted veg, scatter over the dukkah, pomegranate seeds and mint and serve hot.