Serves: 4

Warm Lentil & Squash Salad

FG 0 | CC 5

Calories: 130 kcal
Food Recipe images Lentil and squash


  • Preheat oven to 200⁰C.
  • Peel and remove seeds from squash and cut flesh into cubes.
  • Lay on baking sheet with onion and pepper.
  • Lightly spray with oil and roast in oven for 30-35 minutes.
  • Meanwhile, put lentils in a saucepan, cover with cold water, then bring to boil. Reduce heat to simmer for 15-20 minutes. Remove from heat and drain well.
  • In a large pan, wipe with oil and, over a medium heat, add the roasted veg, then the lentils and stir through.
  • Stir in the balsamic vineger and parsley.
  • Divide into serving bowls with goats cheese crumbled on top.

Serves 4 as a side or snack, or 2 as a main.