• 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


  • 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.


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