From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- .../Warm Roasted Squash and Puy Lentil Salad.html | 188 +++++++++++++++++++++ 1 file changed, 188 insertions(+) create mode 100644 Recipes/Warm Roasted Squash and Puy Lentil Salad.html (limited to 'Recipes/Warm Roasted Squash and Puy Lentil Salad.html') diff --git a/Recipes/Warm Roasted Squash and Puy Lentil Salad.html b/Recipes/Warm Roasted Squash and Puy Lentil Salad.html new file mode 100644 index 0000000..8b52482 --- /dev/null +++ b/Recipes/Warm Roasted Squash and Puy Lentil Salad.html @@ -0,0 +1,188 @@ + + + + + + + + +
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Warm Roasted Squash and Puy Lentil Salad

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+ + + Prep Time: 10 mins + Cook Time: 30 mins + Servings: Serves 4 + + + Source: + + +

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Ingredients

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1kg butternut squash , chunkily diced

1 ½ tbsp olive oil

1 garlic clove , crushed

2 tsp thyme leaves

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

x cans Puy lentils in water

½ red onion sliced

100g bag spinach

150g cherry tomatoes , halved

40g Cheshire cheese

1-2 tbsp toasted pumpkin seeds

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Directions

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Heat oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.

Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the Puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.

Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

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Nutrition

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kcal

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