Feta, Serrano Ham and Butternut Salad

Halve, peel and thinly slice the red onion. Drain and rinse the lentils in a sieve. Heat a drizzle of oil in large frying pan on medium high heat. Once hot, add the red onion, cook until soft and golden, 8-10 mins. Stir occasionally.

While the onion cooks, halve the lemon and squeeze half the juice into a small bowl. Add the tahini, honey and season with salt and pepper. Add the olive oil and water (see ingredient list for both amounts), stir together with a fork until well combined. Taste and add more lemon juice, salt or pepper to taste. Add a splash more water if it’s a bit thick.

Once the onion is soft, stir in the balsamic vinegar, cook for 1 minute. Pour in the water (see ingredient list for amount) and the stock powder. Stir, bring to the boil and simmer until reduced slightly, 2-3 mins. Add in the lentils, bring to the boil, remove the pan from the heat. Set aside.

Meanwhile, roughly tear the serrano ham rashers apart into pieces. Break up the feta into small chunks. Re-heat the lentil mixture if necessary and once the squash is cooked, add it to the pan with the lentils, add half the feta and stir to combine.