Squash & lentil salad
By Miriam Nice
Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients
- Prep:10 mins
Cook:35 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 409
- fat 19g
- saturates 4g
- carbs 39g
- sugars 9g
- fibre 11g
- protein 16g
- salt 1.6g
Ingredients
- 350g chopped butternut squash
- 4 tbsp olive oil
- 75g cucumber & mint raita or tzatziki
- 250g pack Puy lentils
- small bunch dill
Method
Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.
Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.