Roasted butternut squash salad
Ingredients
- 2 kgs butternut squash, peeled and cut into 2 cm cubes
- Olive oil
- 100 gr puy lentils
- 100 gr rocket (arugula)
- 1 tsp sesame seeds, toasted
- 6 spring onions, sliced
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 red chili, seeded and chopped
- 1 garlic clove, finely chopped
- 1 tsp clear honey
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