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Warm roasted squash and Puy lentil salad
- 1kg butternut squash , chunkily diced
- 1 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
- red onion sliced
- 100g bag spinach
- 150g cherry tomatoes , halved
- 40g Cheshire cheese
- 1-2 tbsp toasted pumpkin seeds
Directions:View on BBC Good Food
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