Warm roasted squash and puy lentil salad

• butternut squash↗1kg kg

  chunkily diced

• olive oil↗1 ½ tbsp tbsp
• garlic clove↗1

  crushed

• thyme leaves↗2 tsp tsp
• balsamic vinegar↗1 tbsp tbsp
• wholegrain mustard↗1 tsp tsp
• cans puy lentils↗2 x

  in water

• ½ red onion

  sliced

• bag spinach↗100g g
• cherry tomatoes↗150g g

  halved

• Cheshire cheese↗40g g
• 1-2 tbsp toasted pumpkin seeds tbsp

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Mix 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.

3. 3

   Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.