Puy Lentil Salad with Beetroot, butternut squash, parsley and goat's cheese

Place the butternut squash pieces, the beetroot wedges and the red onion wedges in a roasting tin and drizzle them with about 4 tablespoons of the extra-virgin olive oil. Season with the salt and freshly ground black pepper and roast in the oven for 40-45 minutes or until they are completely tender and slightly caramelised around the edges.

Drizzle with 1 tablespoon of the balsamic vinegar or the sherry vinegar, whichever you're using, over the warm vegetables and set them aside to cool to room temperature.

Cook the Puy lentils in boiling water with a pinch of salt for 10-15 minutes, or until al dente.

When the lentils are cooked, drain them, then drizzle the remaining 2 tablespoons of extra-virgin olive oil, and the remaining tablespoon of balsamic vinegar or sherry vinegar, whichever you're using, over the warm lentils. Add the chopped parsley, and gently toss the lentils with the roasted butternut squash, beetroot and red onion and the quartered cherry tomatoes, if you're using them.

Taste and, if necessary, add more salt, freshly ground black pepper, extra-virgin olive oil, or balsamic vinegar or sherry vinegar, whichever you're using.

Place on a serving plate and scatter the goat's cheese chunks over the top of the salad.