Warm lentil and Squash salad

This is a good warm winter salad-or in our case here a good rainy season salad!

1 Large butternut squash-peeled, deseeded ad cut into large chunks
2-3 red onions cut into 8th's
2 tbsp extra virgin olive oil
1 sprig of rosemary-finely chopped
Salt and black pepper
100g packed roasted chestnuts-roughly chopped
2 red chillies-deseeded and finely chopped
juice and grated zest of one lemon
3 good handfuls of small leaf rocket-or other salad leaf
Large bunch of flat-leafed parsley, chopped
Large bunch of fresh corriander, chopped
-250 grms feta cheese, crumbled (optional!)

For the lentils:
200 grms puy lentils (or something similar!)
3 cloves garlic
1 good sprig of rosemary
450 ml veg stock
200 ml dry sherry or wine
3 tbsp olive oil

For the dressing:
2 tbsp extra irgin olive oil
juice of half a lemon
salt and pepper

Preheat the oven to 190 degrees or gas mark 5.
Put the squash and onions into a plastic bag with the olive oil, rosemary, salt and pepper and toss together well.  Empty into a roasting tin.  place in the oven for about 40 mins, until soft and just beginning to brown on the cut edges.  Add the chestnuts and roast for another 5 mins-giving them time to heat through.
Meanwhile put the lentil into a medium sized sauce pan with the garlic and rosemary sprig.  Pour in the stock, the olive oil and sherry and bring to the boil.  Cook over a medium heat for about 20-25 minutes.  Keep an eye on the pan and add extra liquid if necessary.
when the lentils are tender but not mushy, drain and remove the garlic and herbs.  Add another tbsp of olive oil, season with salt and freshly ground black pepper and leave to cool a little.
Add the chillies, lemon zest and juice to the lentils and stir everything together. then add the rocket, parsley and corriander, and lay out on a large serving plate. Check seasoning.
Scatter with the roasted veg and crumbled feta .
Mix together all the dressing ingredients and dress the whole dish.  This is best served warm