Step 1

Preheat the oven to 200°C fan.

Step 2

Place the beetroot, butternut squash and rosemary in a large baking tray or roasting tin and toss in the olive oil, maple syrup and some salt and pepper until evenly coated. Spread out the vegetables in a single layer and roast in the oven for 40–50 minutes, stirring once halfway through the cooking time, until tender and slightly crisp.

Step 3

Meanwhile, combine all the ingredients for the tahini vinaigrette together in a bowl, seasoning to taste with salt and pepper.

Step 4

Place the lentils and salad leaves in large bowl with the cherry tomatoes and a small drizzle of the tahini vinaigrette and toss until evenly coated.

Step 5

Transfer the dressed salad to a serving dish and add the still-warm roast vegetables in layers with the sunflower seeds, parsley and pomegranate seeds. Finish with a generous drizzle of vinaigrette.