Roasted Squash, Lentil & Couscous Salad - Ainsley Harriott

Ingredients

• 250g butternut squash, peeled and diced into 1.5cm cubes
• 1 tbsp olive oil
• salt and pepper
• 1 x packet Ainsley Harriott Lemon, Mint and Parsley Couscous
• 100g ready-to-eat lentils or grains
• 3 spring onions, trimmed and sliced
• 1 avocado, cut into large chunks
• a handful of fresh rocket
• 3 tbsp toasted whole hazelnuts
• For the Dressing
• 2 tbsp olive oil
• 2 tsp honey
• 2 tsp mint jelly
• zest and juice of ½ orange