Soak the lentils in at least twice the amount of water for at least 6 hours or overnight.

Drain and rinse the lentils.

Place the lentils in a saucepan with at least twice the amount of water and 1/2 tsp salt.

Boil for 15-20 minutes or until cooked through but not mushy.

Preheat the oven to 180C.

If using diced pumpkin or sweet potato, toss them in a drizzle of olive oil and a generous pinch of salt.

Spread the pumpkin or sweet potato on a baking tray.

Place in the oven until just cooked through (20 mins for sweet potato, 10-15 mins for pumpkin).

Place walnuts on a baking tray in the oven for 8-10 minutes or until slightly browned.

Remove walnuts and allow to cool.

In a large non-stick frypan, dry roast the cumin and coriander seeds until fragrant.

Powder the cumin and coriander seeds in a mortar or pestle or a spice grinder.

In the same frypan, heat 1 tbsp olive oil and add powdered cumin and coriander seeds.

Allow to sizzle for a minute or so, then add chilli and garlic.

When garlic is browned, add onion and other vegetables (apart from pumpkin, sweet potato and tomatoes).

Fry over medium heat for 3-5 minutes until the vegetables are slightly browned but still crisp.

In a small bowl or clean, empty jar, mix together the dressing ingredients until the salt has dissolved as much as possible.

In a large bowl, toss together the lentils, cherry tomatoes, saucepan mixture, sweet potato or pumpkin (if using), chick peas, dill, and dressing.

Taste and add more salt if needed.

Serve warm topped with walnuts and chunks of goats cheese.