Warm roasted squash and puy lentil salad

• servings: 4 servings
• total time: 40 minutes

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 cans puy lentils in water

½ red onion sliced

100g bag spinach

150g cherry tomatoes, halved

1-2 tbsp toasted pumpkin seeds

Directions

Heat the oven to 210C. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.

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.

Divide the lentils between four plates. Top with the squash, then crumble pumpkin seeds.

Nutrition

• Calories: 304
• Total Fat: 10 g
• Saturated Fat: 3 g
• Sodium: 0.4 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 13 g
• Total Sugars: 15 g
• Protein: 15 g