Warm Lentil & Roasted Squash Salad with Spinach

Ingredients

For 2 portions

• 🎃 400g winter squash
• 🫘 250g lentils, canned
• 🥬 80g spinach
• 🍅 150g cherry tomatoes
• 🏺 3 Tbsp olive oil
• 🌿 1 Tsp cumin powder
• 🫑 0.5 Tsp smoked paprika
• 🍋 2 Tbsp lemon juice
• 🧄 1 clove garlic
• 🌰 20g pumpkin seeds
• 🌿 10g parsley
• 🧂 0.5 Tsp salt
• 🌿 0.25 Tsp black pepper

Method

1. Preheat the oven to 210 °C (190 °C fan).
2. Peel the butternut squash, remove the seeds and cut into 2 cm cubes. Toss with 1 tablespoon of the oil, the smoked paprika and half the salt and spread on a tray.
3. Roast for 20–25 minutes, turning once, until tender and caramelised at the edges.
4. Meanwhile, toast the seeds in a dry pan for 2–3 minutes until they pop.
5. Dressing: warm the remaining oil in a small pan over low heat with the cumin and the crushed garlic for 1 minute (don't let the garlic brown). Take off the heat and whisk in the lemon juice, the rest of the salt and the pepper.
6. Drain and rinse the lentils and warm them through in the dressing for 1–2 minutes.
7. Toss the warm lentils with the spinach so it wilts slightly, then add the roasted squash and the halved tomatoes.
8. Serve warm, scattered with the toasted seeds and chopped parsley.