Serves 2
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For the salad:

For the dressing:

  1. Preheat the oven to 200°C/180°C fan/ gas mark 6. Place the squash on a baking tray and drizzle with the olive oil. Season generously with salt and pepper, then roast for 40 minutes or until soft.
  2. Meanwhile, cook the lentils according to package instructions, adding the kale for the final five minutes of cooking time. Drain well, then season generously with salt and black pepper.
  3. In a bowl, whisk the extra-virgin olive oil with the garlic, shallot, red wine vinegar, sugar, parsley and chives. Season to taste.
  4. Add the lentils and kale and toss to coat in the dressing. Divide between two shallow serving bowls and top with the roasted squash and goat’s cheese. Serve warm.

Nutrition Facts

Per serving: 679kcals, 41.4g fat (12.9g saturated), 67.3g carbs (9.6g sugars), 22.3g protein, 9.3g fibre, 0.356g sodium

DinnerMeat-freeSaladsLunch & snacks30-minute mealsQuick and easy

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