Warm roasted squash and puy lentil salad
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
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Method
01
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.
02
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.
03
Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
Nutrition
Nutrition
kcal304 kcal
Protein15 g
Fat10 g
Carbs41 g
Micronutrients
Fiber13 g
Sugars15 g
Saturates3 g
Salt0.4 g
Categories
high proteinhigh protein luncheshealth