Summer recipe   Roasted sweet peppers, summer squash & red lentil Drizzle with a little olive oil and season the squash and peppers, roast in the oven for around ½ an hour at 200’c Heat the butter and olive oil in a pan and cook the onion and garlic gently until softened Add the red lentil to the onions + garlic and stir to coat with oil and juices. Add plum tomato’s, boullion stock and the roasted peppers and squash Bring to the boil and simmer for 15-20 minutes, stirring occasionally Taste for seasoning Serve with a dollop of greek yogurt, grated mature cheddar cheese and toasted pumpkin and sunflower seeds. Ingredients: serves 4 Butter Olive oil 1 x garlic clove 1 x medium onion 1 x medium summer squash/ butternut 3 x sweet peppers 1 x cup of red lentils 1 x tin of good quality plum tomatoes 1 litre water and boullion stock