Butternut squash salad
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 1kg butternut squashpeeled and cut into 2cm cubes
- olive oil
- 100g Puy lentils
- 100g rocket
- 1 tsp sesame seedstoasted
- 6 spring onionssliced
soy dressing
- 5 tbsp olive oil
- 3tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 red chilliseeded and chopped
- 1 clove garlicfinely chopped
- 1 tsp runny honey
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.
step 2
Simmer the lentils for about 15 minutes or until al dente, then drain.
step 3
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.
