Warm roasted squash and Puy lentil salad
- Preparation and cooking time
- Serves 4
This fresh and vibrant salad makes use of tinned lentils, a store cupboard staple. The result is filling, low-fat and contains all of your five-a-day
- STEP 1
Heat 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.