East African-Inspired Autumn Composed Salad

Toss the butternut squash cubes and cubed sweet potato with 1 tbsp extra virgin olive oil, half the berbere spice blend, 1/4 tsp fine sea salt, and 1/4 tsp black pepper, and roast at 200°C/400°F for 25 minutes until the edges are deeply caramelized and the flesh yields easily to a fork.

Simmer the green lentils with 1/4 tsp fine sea salt in water for 20 minutes until tender but still holding their shape with a gentle bite, then drain thoroughly.

Lower the eggs into boiling water and cook for 7 minutes for jammy centers, then transfer to ice water. Thinly slice the red onion and saute in 1 tbsp extra virgin olive oil over medium heat for 3 minutes until softened, add the collard greens and remaining berbere spice blend, season with 1/4 tsp fine sea salt and 1/4 tsp black pepper, and cook for 4 minutes until the greens are silky and deeply fragrant.

Dice the tomatoes into small cubes, toss with the juice of the lime, 1 tbsp extra virgin olive oil, a pinch of the remaining berbere spice blend, and 1/4 tsp fine sea salt until you have a chunky, tangy dressing.

Spread the warm lentils across a platter, layer on the roasted butternut squash and sauteed collard greens, halve the eggs to reveal their jammy golden yolks and nestle them in, spoon the tomato-lime dressing over everything, and finish with a scattering of nigella seeds.