Ingredients

The following ingredients have 6 Servings
  • 1 butternut squash, peeled and cubed
  • 6 beetroot, scrubbed and sliced
  • 30ml (2 tbsp) vegetable oil
  • 180g (6oz) baby spinach leaves, washed
  • 30ml (2 tbsp) pumpkin seeds
  • 250g (½lb) cooked lentils
  • 150g (5oz) blue cheese, crumbled
  • 45ml (3 tbsp) olive oil
  • 15ml (1 tbsp) honey
  • 1 lemon, juiced

Instruction

  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Arrange the pumpkin cubes and beetroot slices on a baking tray and drizzle with vegetable oil. Bake for 30 minutes or until the vegetables are fork tender.
  • Remove from the heat and set aside to cool.
  • Place the salad leaves in a large mixing bowl and add the pumpkin, beetroot, lentils and blue cheese and stir.
  • Pour the olive oil, honey and lemon juice in a cup and stir.
  • Drizzle the salad dressing over the salad, season to taste and serve immediately.