A delicious vegan salad of roasted root veg, spinach and lentils

Ingredients

• 1 butternut squash, peeled & diced
• olive oil
• 1/2 tsp chilli flakes
• 1 x 500g pack of cooked beetroot, diced
• 1 tin of green lentils, drained and rinsed
• 1 small bag of baby spinach
• a small handful pumpkin seeds, toasted
• a good sprinkling Steenbergs Perfect Salt
• 350g tub of coconut yoghurt
• 1 clove of garlic, crushed
• 1/2 lemon, juiced
• a small handful fresh parsley
• sea salt & pepper to taste