Succulent Beef and spiced lentil salad, perfect for a light summer lunch

Ingredients

• 400 g Rare roast beef
• 250 g Puy (or other small green) lentils
• Stock or water, to cover
• 1 medium sized onion, peeled and chopped
• 2 carrots, chopped
• 1 fresh bay leaf
• 1 garlic clove, finely chopped
• Good slug of oil, for sauteing
• 600 g butternut squash, peeled and cut into 2.5cm cubes
• 600 g courgettes, cut into 2.5cm cubes
• sea salt flakes
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• ground black pepper
• 8 tbsp olive oil
• 1 short lump of fresh horseradish, for grating (approx. 2 tbsp)
• 1 large handful fresh flatleaf parsley,leaves and stalks separated
• 2 tbsp Mojo Verde