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Method

1. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Tip the squash into a large roasting tin, add the oil, cumin, chilli powder and salt and toss together. Nestle the tomatoes between the pieces of squash then roast for 20 minutes until the tomato skins begin to char and fall away.

2. Remove the tomatoes from the roasting tin and leave to cool. Return the squash to the oven for a further 15–20 minutes until softened and caramelised,

3. To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers. Heat the oil in a saucepan over a medium heat, add the garlic and fry gently for 3–4 minutes until golden. Add the chopped tomatoes and peppers, cumin and chilli powder. Cook for 30 seconds until fragrant and then add 100ml/3½fl oz of water. Bring to the boil then reduce the heat and simmer for 5 minutes until thickened. Season with salt and pepper.

4. Meanwhile, tip the lentils into a large bowl and add the parsley, coriander, lemon juice, oil and vinegar. Season with salt and pepper and mix everything together.

5. Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately.