Preheat your oven to 240°C/220°C fan/gas mark 9.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.
Pop the butternut and tomatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Meanwhile, tear the ciabatta into roughly 2cm chunks and pop onto another baking tray. Drizzle with oil and season with salt and pepper.
Bake on the middle shelf of the oven until golden, 6-8 mins, then remove once cooked.
While the croutons bake, peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve.

Heat a medium frying pan on medium heat (no oil).
Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer the almonds to a small bowl and pop the pan back on medium heat with a drizzle of oil.
Once hot, add the garlic and stir-fry for 1 min.

Add the lentils to the pan and stir together until piping hot, 1-2 mins.
Season to taste with salt and pepper, then remove from the heat.

In a large bowl, combine the balsamic glaze, sun-dried tomato paste, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
When ready, add the lentils, roasted butternut and tomatoes to the dressing and toss to coat.
Allow to sit for 1 min to absorb the flavours.

Just before serving, mix the baby leaves and croutons into your salad, then share between your bowls.
Crumble the Greek style salad cheese over the top and drizzle with the yoghurt.
Finish with a scattering of the toasted flaked almonds.
Enjoy!