Name: Warm roasted squash and puy lentil salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Moroccan
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

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Warm roasted squash and puy lentil salad

Warm roasted squash and puy lentil salad

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.37 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal304
fat10g
saturates3g
carbs41g
sugars15g
fibre13g
protein15g
salt0.4g

low

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 5.37 ratings

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