Roasted butternut squash salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 1kg butternut squash, peeled and cut into 2cm cubes
- olive oil
- 100g Puy lentils
- 100g rocket
- 1 tsp sesame seeds, toasted
- 6 spring onions, sliced
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 red chilli, seeded and chopped
- 1 clove garlic, finely chopped
- 1 tsp runny honey
Method
- STEP 1
Heat the oven to 200C/fan 180C/Gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
- STEP 2
Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.
