
Prep Time | 15 Mins |
Cook Time | 25 Mins |
Servings |
People
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Ingredients
- 500 g butternut squash peeled and cut into small chuncks.
- 2 Tbsp Extra virgin olive oil
- 250 g cooked puy lentils
- 100 g Cherry tomatoes cut in half
- 1/2 red onion finely chopped
- 1 tbsp Balsamic Vinegar
- 1 tsp whole grain mustard
- 1 Clove garlic, crushed
- 100 g Bag spinach
- 1 tsp fresh thyme
- 20 g vegan cheese grated
- 1 Tbsp Pumpkin seeds
Ingredients
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Instructions
- Place the cubed butternut squash in an ovenproof dish and toss in 1 tbsp of oil. Scatter the thyme onto the squash and season. Bake in the oven for 25-30 minutes.
- Mix together the balsamic vinegar, 1 tbsp oil, mustard, garlic and 1 tbsp water.
- Drain the puy lentils and toss in the dressing together with the onion, and cherry tomatoes.
- Divide the spinach between 4 plates. Top with the lentils, followed by the squash. Sprinkle over the grated cheese and pumpkin seeds. Serve.