Prep + cook time 1 hour 15 minutes serves 6
2 tablespoons honey
2kg kaboucha or green-skinned squash, cut into 2.5cm wedges
2 large red peppers (700g), deseeded, quartered
1 large red onion (300g), cut into wedges
2 tablespoons extra virgin olive oil
400g canned green lentils, drained, rinsed
1½ tablespoons dukkah
140g greek-style yoghurt
60ml extra virgin olive oil
1 tablespoon finely grated lemon rind
60ml lemon juice
1 tablespoon honey
1 preheat oven to 220°c/200°c fan. Line three oven trays with baking paper.
2 bring honey to the boil in a small frying pan over medium heat. Add walnuts and 1 teaspoon dukkah; toss gently to coat. Transfer to a tray; bake 5 minutes; set aside to cool.
3 place squash on another tray, and pepper and onion on remaining tray. Drizzle with 2 tablespoons oil and remaining spice mix; toss to coat. Bake for 30 minutes or until pepper and onions are tender; remove from the oven.
4 make yoghurt dressing.
5 serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.
Combineingredients in a small bowl; season to taste.