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Ingredients
- butternut squash 1kg, peeled and cut into 2cm cubes
- olive oil
- Puy lentils 100g
- rocket 100g
- sesame seeds 1 tsp, toasted
- spring onions 6, sliced
- olive oil 5 tbsp
- balsamic vinegar 3 tbsp
- soy sauce 1 tbsp
- red chilli 1, seeded and chopped
- garlic 1 clove, finely chopped
- runny honey 1 tsp
Method
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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.
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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.
