Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too
Prep:15 mins Cook:50 mins
Nutrition per serving
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1 butternut squash, peeled, deseeded and diced
2 tsp olive oil
50g wild and brown rice
50g Puy lentils
1 head broccoli, cut into florets
50g dried cranberries
25g pumpkin seeds
juice 1 lemon
Heat oven to 200C/180C fan/gas 6.
Spread the squash over a large baking
sheet, drizzle over the oil and bake
for 30 mins or until tender.
Meanwhile, cook the rice and lentils
in boiling salted water for 20 mins,
adding the broccoli for the final 4 mins
of cooking. Drain well, then stir in the
cranberries and pumpkin seeds with
some seasoning. Add the squash, pour
over the lemon juice and serve.