We’re heading backwards and forwards over the Pennines today for a dancing competition, with a healthy lunch thrown in the middle of it in between sections. There’s very little cooking involved and most of it can be made in advance, which today is a huge bonus!
Ingredients (served 4):
- 1 x butternut squash, peeled and cubed
- 300g puy lentils
- 1 x small red onion, finely chopped
- 100g baby leaf spinach
- Handful of fresh sage leaves
- A few sprigs of fresh thyme
- 1 x garlic clove, crushed
- 1 x tbsp pumpkin seeds, toasted
- 2 x tbsp olive oil
- 2 x tbsp white wine vinegar
- 2 x tsp Dijon mustard
- 1 x tbsp sesame seeds
Cook the puy lentils in boiling water for 15 minutes. Drain, rinse in cold water and set aside.
Roast the butternut squash with the garlic, thyme and sage in the oven at 200C for 30 minutes.
Mix the oil, vinegar and mustard together to make a dressing and pour over the cooked lentils.
Gently fry the red onion in olive oil until soft, then stir through the lentils, along with the sesame, pumpkin seeds and the spinach.
Top with the roasted squash and serve.