Roasted Butternut, Sweetcorn and Lentil Salad - Sarah Graham Food

Ingredients

• 1 medium-sized butternut, about 950g, cut in half
• 1-2 Tbsp olive oil
• 1/2 tsp each of ground cumin and ground coriander
• 4 cobs of sweetcorn
• 1 chilli, de-seeded and chopped
• 2 can lentils (in water, not brine), drained
• 1/2 red onion
• 1 Tbsp chopped fresh mint (or coriander if you prefer)
• Salt and freshly ground black pepper to taste
• 3-4 Tbsp olive oil
• Juice of 2 lemons
• Squeeze of fresh lemon juice
• 2 Tbsp honey
• 2 tsp dijon mustard
• Add some chopped, fresh chilli, if you like