Warm roasted squash and puy lentil salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1kg butternut squashchunkily diced
- 1 ½ tbsp olive oil
- 1 garlic clovecrushed
- 2 tsp thyme leaves
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 2 x cans puy lentilsin water
- ½ red onionsliced
- 100g bag spinach
- 150g cherry tomatoeshalved
- 40g Cheshire cheese
- 1-2 tbsp toasted pumpkin seeds
Nutrition: per serving
- kcal304
- fat10g
- saturates3g
- carbs41g
- sugars15g
- fibre13g
- protein15g
- salt0.4glow
Method
step 1
Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
step 2
Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
step 3
Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
