Lovely flavors with the sweetness of the squash but needs a salty note in the form of bacon bits or some nice salty cheese (I’m definitely going to try this with fried halloumi cubes next time)
Prep Time 25 minutesmins
Cook Time 25 minutesmins
Total Time 50 minutesmins
Servings 4
Ingredients
2kgbutternut squashpeeled and cut into 2 cm chunks
olive oil
100gpuy lentils
100grocket
1teaspoonsesame seedstoasted
6spring onionssliced
Soy Dressing
5tablespoonsolive oil
3tablespoonsbalsamic vinegar
1tablespoonsoy sauce
1red chiliseeded and chopped
1garlic clovefinely chopped
1teaspoonhoneyclear
Instructions
Heat the oven to 200C/fan 180C/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. Simmer the lentils for about 15 minutes or until al dente, then drain.
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 and spring onions