Warm broccoli and miso-roasted buttercup salad with peanut dressing

Instructions

1 Preheat oven to 200°C. Line a baking dish with baking paper.

2 In a large bowl, combine miso paste and olive oil. Add squash and toss well to coat. Place in roasting dish with garlic cloves (leave skins on) and roast in oven for 20-30 minutes, until squash is tender.

3 To make dressing, in a small bowl combine peanut butter, juice, soy sauce and chilli flakes, adding a little hot water to get dressing to a smooth, pourable consistency.

4 Fifteen minutes into cooking time, add broccoli to squash dish. Spray with a little oil and return to oven for remaining cooking time.

5 When squash is ready, remove dish from oven. Squeeze garlic from skins over vegetables. Add rocket leaves and lentils and toss well, warming lentils and wilting rocket.

6 Divide vegetables between two bowls. Drizzle with peanut dressing and sprinkle with roasted peanuts.