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A dish serving squash & lentil salad

Squash & lentil salad

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal409
fat19g
saturates4g
carbs39g
sugars9g
fibre11g
protein16g
salt1.6g
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Ingredients

  • 350g chopped butternut squash
  • 4 tbsp olive oil
  • 75g cucumber & mint raita or tzatziki
  • 250g pack puy lentils
  • small bunch dill

Method

  • 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.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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