Pick & mix

A hearty salad, crunchy crostini and indulgent cheesecake bars make the perfect alfresco feast - set them out and let everyone help themselves

- ANDRÉA CHILDS

Spiced squash & puy lentil salad

SERVES 4 

If you think that salads are one-dimensional, Iguarantee that this one will change your mind.

1 Preheat the oven to 200°C/Gas 6. First, prepare the butternut squash. With a sharp knife, top and tail it, slice it in half lengthways and then scoop out the seeds and the stringy bits. Then cut each half into thick strips (which will look like half moons/semi-circles). There's no need to peel the squash, as you can eat the skin!

2 Arrange the butternut squash and red onions on an ovenproof tray, then sprinkle over the ras el hanout, garlic powder, chilli flakes, salt, pepper, olive oil, red wine vinegar and maple syrup. Use your hands to toss the vegetables in the flavourings until thoroughly coated.

3 Place the tray in the oven and roast for 30 minutes, rotating the tray halfway through and giving the vegetables a toss. Once cooked, the squash should be soft and pierce easily with a knife. Set aside to cool.

4 Place the pre-cooked puy lentils in a bowl. Add the maple syrup, olive oil, lemon juice, dried herbs, garlic powder, salt and pepper and give it a good stir to combine.

5 For the tahini dressing, whisk together all the ingredients in a bowl. Add 3tbsp of water and whisk to loosen slightly.

6 To serve, cover a serving dish with rocket. Spoon the lentils into the centre, then scatter the roasted squash and onions on top. Drizzle over the tahini dressing.

Roasted grape, honey & feta crostini