1 butternut squash, seeds removed and cut into 2cm/¾in thick wedges
bunch fresh coriander, finely chopped
5 garlic cloves, crushed
1 lemon, zest and juice
bunch fresh flatleaf parsley, finely chopped
300g jar roasted red peppers. drained
4 tomatoes
2 x 250g packets cooked Puy lentils
salt and freshly ground black pepper
1 tsp chilli powder
1 tsp ground cumin
1 tbsp olive oil
2 tbsp olive oil
2 tbsp extra virgin olive oil
1 tbsp cider vinegar
100g/3½oz goats’ cheese, to garnish