A dish serving squash & lentil salad

Squash & lentil salad

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Prep: 10 mins Cook: 35 mins

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal409
  • fat19g
  • saturates4g
  • carbs39g
  • sugars9g
  • fibre11g
  • protein16g
  • salt1.6g
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Ingredients

  • 350g chopped butternut squash
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 75g cucumber & mint raita or tzatziki
  • 250g pack Puy lentils
  • small bunch dill

Method

  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.

  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.

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