Roast squash with goat’s cheese & Puy lentils - Good Food Middle East

Ingredients

• 800g delicata, acorn or butternut squash
• 4 tbsp rapeseed or olive oil
• 25g pumpkin seeds(or use the seeds from the pumpkin or squash you’re using)
• 10 sage leaves
• 2 tbsp good-quality red wine vinegar
• 250g pouch cooked Puy lentils
• 100g soft goat's cheese(we like the rosary ash one from Ocado)
• 4 amaretti biscuits
• 100g kale, rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
• ½ tbsp rapeseed or olive oil
• 1 tbsp white sesame seeds
• 1 tsp red chilli flakes