Butternut squash salad

• butternut squash↗1

  peeled, deseeded and diced

• olive oil↗2 tsp tsp
• wild and brown rice50g g
• Puy lentils↗50g g
• head broccoli↗1

  cut into florets

• dried cranberries↗50g g
• pumpkin seeds↗25g g
• juice 1 lemon

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.

2. 2

   Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.