Warm roasted squash and puy lentil salad

30-60 minutes 4 servings 400 kcal or less all your five a day bean salad beans butternut squash canned pulses counts as 5 of 5-a-day dried pulses fibre five a day folic acid folic acid and vitamin c fresh salad good source of iron high in fibre iron lentil lentils low fat protein pulses pumpkin store cupboard storecupboard vitamin c

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

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.

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 over Cheshire cheese and pumpkin seeds.