Ingredients

The following ingredients have 4 Servings
  • 1kg butternut squash , chunkily diced
  • 1 ½ tbsp olive oil
  • 1 garlic clove , crushed
  • 2 tsp thyme leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard
  • 2 x cans puy lentils in water
  • ½ red onion sliced
  • 100g bag spinach
  • 150g cherry tomatoes, halved
  • 40g Cheshire cheese
  • 1-2 tbsp toasted pumpkin seeds

Instruction

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