A fresh and vibrant salad that’s filling, low fat and contains all of your five a day.
Serves 4 as a main/lunch time salad
1 butternut squash, diced into bite-sized pieces
1 tbsp olive oil
1 garlic clove, crushed
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
2 pk puy lentils (ready to eat)
½ red onion, finely sliced
100g bag baby spinach
150g cherry tomatoes, halved
50g feta cheese, crumbled
1-2 tbsp pumpkin seeds, lightly toasted
- Heat the oven to 200C. Toss the butternut squash with the garlic and ½ tbsp. oil, season and roast for 25 minutes or until soft, then leave to cool slightly.
- Mix together the balsamic vinegar, mustard, ½ tbsp. oil and 1 tbsp water to make the dressing. Add the lentils, spinach and tomatoes to the dressing and toss.
- Divide the lentil mix between the plates, then add the squash, cheese and seeds.