Warm roasted squash and puy lentil salad
30-60 minutes4 servings400 kcal or lessall your five a daybean saladbeansbutternut squashcanned pulsescounts as 5 of 5-a-daydried pulsesfibrefive a dayfolic acidfolic acid and vitamin cfresh saladgood source of irongoodhealthhigh in fibreironlentillentilslow fatproteinpulsespumpkinstore cupboardstorecupboardvitamin c
Ingredients
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.