Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It’s easy to make, with just a few ingredients
Prep:10 mins
Serves 2
350g chopped butternut squash4 tbsp olive oil75g cucumber & mint raita or tzatziki250g pack puy lentilssmall bunch dill
STEP 1Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.STEP 2Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.
