Roasted Fennel & Fig Salad - Helen Ridgeway Nutrition

Ingredients

• 2 bulbs of fennel
• ½ medium butternut squash
• 1 red onion
• 2 tsp olive oil
• 600 g cooked lentils ((21oz))
• Large handful of spinach
• 4 fresh figs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp maple syrup
• ½ tsp fennel seeds
• Salt & pepper