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Ingredients

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.

Recipe from Good Food magazine, November 2011

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A star rating of 4.9 out of 5.33 ratings
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