Preheat oven to 180ºC.

Cut the onion squash into 2cm half-moon wedges and place in a large bowl with 2 tbsp extra virgin olive oil, chopped garlic, salt and pepper. Mix well and lay the squash flat on to a roasting tin lined with greaseproof paper.

Cover with tin foil, ensuring there are no gaps, place in the oven for 35 minutes.

Remove the tin foil and turn over the squash. Cook for a further 10 minutes, so the squash gets a nice golden colour and goes slightly crispy. Take out of the oven and leave the squash to cool down.

In a pan of boiling salted water, add the radicchio leaves and cook for 3 minutes after the water has come back to the boil. Drain into a colander and leave to cool down.

Take a large clean tea towel and place the cooked radicchio leaves on it, roll into a sausage shape and squeeze gently, so the radicchio becomes dry.

In a pan of boiling salted water, add the rainbow chard stems and cook for 2 minutes, add the rainbow chard leaves and cook for a further 3 minutes. Drain the pan into a colander. Leave the chard to cool down.

When cool, take a few sheets of kitchen paper and push down on the rainbow chard and stalks, so excess water is released.

In a large bowl mix the squeezed radicchio and rainbow chard together with salt pepper and 2 tbsp of extra virgin olive oil and the juice of half a lemon. The radicchio will change colour to a bright crimson when the lemon juice touches it.

Cook the lentils in a small sauce pan, cover with 5 cm of water. Cook for 20 minutes or until the lentils are tender and have a little bite. Drain and season with salt and pepper, keep to one side.

Serve the dish warm by heating up the squash and lentils and warming the chard and radicchio. Place the squash on the bottom of an oval or large round plate then scatter over the rainbow chard and radicchio and then the warm lentils.

Drizzle all over the chilli, parsley, balsamic and olive oil sauce and serve in the middle of the table to share.