Ingredients (Serves 4)
1 butternut squash , peeled and cut into 2cm cubes
1 small drizzle of olive oil
100g Puy lentils (you can buy these ready cooked in pouches – if so use one pouch)
1 tbsp sesame seeds, toasted
2 spring onions , sliced finely
1 tbsp fresh coriander – chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
½ tbsp soy sauce
½ red chilli , seeded and chopped finely
1 pinch powdered ginger or 1 inch cube fresh ginger (grated)
1 small garlic clove , crushed
½ tsp clear honey
Heat the oven to 200°C/fan 180°C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking or burning. When cooked remove from the oven and set aside to cool.
Simmer the lentils for about 15 minutes or until al dente, then drain and cool.
Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds, rocket, coriander and spring onion. Serve.
If keeping for a few days you might want to leave the rocket out and serve that when you are ready to eat your salad.