Roasted butternut and lentils with herb and tahini-amba dressings

600g peeled butternut squash, sliced
½ tsp garlic granules
5 tbsp extra virgin olive oil
2 onions, thinly sliced
Small punch fresh parsley
200g green lentils, rinsed
1 tsp rock salt
2 tbsp extra virgin olive oil
¼ tsp ground cumin
¼ tsp sweet paprika|
¼ tsp turmeric
50g sun dried tomatoes in oil, drained and finely sliced
100g lambs’ lettuce

Green dressing:
1 tbsp capers
20g fresh parsley
15g fresh mint
1 lemon, zest
½ lemon, juice
6 tbsp. extra virgin olive oil
¼ tsp. sea salt

Tahini-amba dressing:
2 tbsp tahini
2 tbsp water
1 tbsp lemon juice
1 tbsp amba
Sea salt