Maple-Roasted Squash & Apple, Couscous and Lentil Salad with Crispy Kale and a Maple-Tahini Dressing

Ingredients

• 1 medium butternut squash, peeled, deseeded and cut into cubes
• 1 tbsp olive oil, plus extra for drizzling
• 4-6 sage leaves, chopped
• 2 apples, cored and sliced into wedges
• 3 tbsp maple syrup
• 150g kale, tough stalks removed, chopped
• 1 x packet of Ainsley Roasted Vegetable or Sundried Tomato & Garlic Couscous
• 150g cooked brown or green lentils
• 60g hazelnuts, toasted, roughly chopped
• For the Maple-Tahini Dressing
• 3 tbsp tahini
• 2 tsp maple syrup
• 1 clove of garlic
• juice & zest of ½ lemon