Heat the oven to 200C/fan 180C/gas 6. Put the squash on
a baking sheet, drizzle with 1 tbsp olive oil and season. Roast
for 20 minutes or until tender, shaking the tray a couple of
times to keep it from sticking. Simmer the lentils for about 15
minutes or until al dente, then drain.
Whisk together the
dressing ingredients. Put the rocket in a shallow serving bowl
and arrange the lentils and squash on top. Pour the dressing
over and top with sesame seeds and spring onion.