Roasted Butternut Squash and Lentil Salad

Butternut Squash Plum Tomatoes Ciabatta Brown Lentils Flaked Almonds Sun-Dried Tomato Puree Baby Leaf Mix Feta Greek Yoghurt Garlic Clove Balsamic Glaze
  • Step 1.

    Preheat the oven to 180°C/350°F/Gas Mark 4.

  • Step 2.

    Cut the butternut squash into 2cm cubes and halve the tomatoes.

  • Step 3.

    Place the squash and tomatoes onto a baking tray, drizzle with oil and cook for 30 minutes.

  • Step 4.

    Tear the ciabatta into chunks and bake in the oven for 8 minutes.

  • Step 5.

    Heat a frying pan on medium and toast the flaked almonds for 2 minutes, then set aside.

  • Step 6.

    Add the garlic to the frying pan and cook for 1 minute.

  • Step 7.

    Add the brown lentils and cook for 2 minutes.

  • Step 8.

    In a bowl, combine the balsamic glaze, sun-dried tomato puree, and oil. Mix well.

  • Step 9.

    Add the lentils, butternut squash, and tomatoes to the bowl and mix.

  • Step 10.

    Mix in the ciabatta chunks and baby leaf mix.

  • Step 11.

    Split the salad into two bowls and top with crumbled feta, toasted almonds, and yoghurt.