Thu, May 24 2012

Roasted butternut squash salad with soy balsamic dressing

Roasting the squash concentrates and sweetens the flavour of this fresh, good-for-you salad
Ingredients
* 2kg butternut squashes , peeled and cut into 2cm cubes * olive oil * 100g Puy lentils * 100g rocket * 1 tsp sesame seeds , toasted * 6 spring onions , sliced SOY DRESSING * 5 tbsp olive oil * 3 tbsp balsamic vinegar * 1 tbsp soy sauce * 1 red chilli , seeded and chopped * 1 garlic clove , finely chopped * 1 tsp clear honey
Nutrition Information
342 kcalories, protein 10.3g, carbohydrate 37.1g, fat 17.9 g, saturated fat 2.4g, fibre 7g, salt 0.72 g
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  1. Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
  2. Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.
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