This fresh and vibrant salad makes use of tinned lentils, a storecupboard staple. The result is filling, low-fat and contains all of your five-a-day
Prep:10 mins
Serves 4
1kg butternut squash, chunkily diced1 ½ tbsp olive oil1 garlic clove, crushed2 tsp thyme leaves1 tbsp balsamic vinegar1 tsp wholegrain mustard2 x cans puy lentils in water½ red onion sliced100g bag spinach150g cherry tomatoes, halved40g Cheshire cheese1-2 tbsp toasted pumpkin seeds
STEP 1Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.STEP 2Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.STEP 3Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
