High protein lunch recipe for 4 people, takes only 30 mins; recipe has butternut squash, olive oil, garlic clove, thyme leaf, balsamic vinegar, wholegrain mustard, lentil, red onion, spinach, cherry tomato, cheshire cheese and pumpkin seed.
Warm roasted squash and Puy lentil salad
Course: High protein lunch
Servings
4
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Cherry Tomato: 150g cherry tomatoes, halved
- Olive Oil: 1 1/2 tbsp olive oil
- Red Onion: 1/2 red onion sliced
- Butternut Squash: 1kg butternut squash, chunkily diced
- Balsamic Vinegar: 1 tbsp balsamic vinegar
- Cheshire Cheese: 40g Cheshire cheese
- Lentil: 2 x 400g cans Puy lentils in water
- Spinach: 100g bag spinach
- Wholegrain Mustard: 1 tsp wholegrain mustard
- Thyme Leaf: 2 tsp thyme leaves
- Pumpkin Seed: 1-2 tbsp toasted pumpkin seeds
Directions
- 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, 1/2 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.
