Warm roasted squash and Puy lentil salad
Ingredients
- 1kg butternut squash, chunkily diced
- 1½ tbsp olive oil
- 1 garlic clove, crushed
- 2 tsp thyme leaves
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 2 x 400g 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
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