method
preheat the oven to 190c, fan setting.
place the chopped butternut squash into a baking tray and drizzle with olive oil, cumin, cinnamon, salt and pepper.
cook in the oven for 35-40 minutes until soft, adding the pine nuts for the last 2-3 minutes – they toast quickly though so keep an eye on them.
cook the quinoa and lentils together in a pan over a medium heat with about double the amount of water, it should take around 15 minutes to cook through.
grate the carrots into a large bowl and mix through the pine nuts, raisins, cooked lentils, quinoa and butternut squash.
pour in the dressing ingredients and give everything a really good mix before serving.
Add the kale to the jerusalem artichoke tray and roast the two together for the last 5-10 minutes, until it’s nice and crispy.
Now place the artichokes and kale in a large mixing bowl with the chopped hazelnuts and raisins.
Make the dressing by mixing together 1 tablespoon of olive oil with 1 tablespoon of maple syrup and salt.
Stir the dressing through the salad ingredients and give it all a really good mix before serving.
