Roasted Butternut Squash Salad (Serves 4)


1 butternut squash , peeled and cut into 2cm cubes

1 small drizzle of olive oil

100g Brown or Puy lentils

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

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. When cooked remove from the oven and set aside to cool.

Simmer the lentils for about 15 minutes or until just cooked, then drain and cool. You can buy ready cooked lentils in tins or pouches.

Whisk together the dressing ingredients. Add to the lentils and squash and mix to coat. Top with sesame seeds, coriander and spring onion. and some green leaves.

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