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Warm roasted squash and puy lentil salad

Warm roasted squash and puy lentil salad

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A star rating of 4.8 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal304
fat10g
saturates3g
carbs41g
sugars15g
fibre13g
protein15g
low insalt0.4g
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Ingredients

  • 1kg butternut squash , chunkily diced
  • 1 ½ tbsp olive oil
  • 1 garlic clove , crushed
  • 2 tsp thyme leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard
  • 2 x cans puy lentils in water
  • ½ red onion sliced
  • 100g bag spinach
  • 150g cherry tomatoes, halved
  • 40g Cheshire cheese
  • 1-2 tbsp toasted pumpkin seeds

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 4.8 out of 5.28 ratings
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