Squash & lentil salad
- Preparation and cooking time
- Serves 2
- 350g chopped butternut squash
- 4 tbsp olive oil
- 75g cucumber & mint raita or tzatziki
- 250g pack puy lentils
- small bunch dill
- STEP 1
Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.
- STEP 2
Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.