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


  1. 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.
  2. 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.
  3. Divide the lentil mix between the plates, then add the squash, cheese and seeds.