Ingredients

The following ingredients have 4 Servings
  • 500 g butternut squash (peeled and cubed)
  • 3 tablespoons olive oil
  • 250 g pouch cooked puy lentils ((I use Merchant Gourmet))
  • 300 g cooked ham (cubed)
  • 200 g watercress, lambs lettuce or spinach ((or any salad leaves you fancy))
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard ((check this is gluten free, if you need it to be))

Instruction

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place the butternut squash and olive oil in the tray and mix together thoroughly. Place the tray in the oven and roast for 25 minutes.
  • Add puy lentils and ham and roast for a further 10 minutes, until the ham is piping hot all the way through.
  • Meanwhile, mix all the dressing ingredients in a jam jar (or similar), screw on the lid and shake until thoroughly combined.
  • Pour the dressing over the butternut squash, ham and puy lentil mixture and stir.
  • Serve on a bed of watercress, or whatever salad leaves you have chosen.