Winter salad with squash, goat’s cheese and lentils


Serves 2

For the salad:

1 butternut squash, peeled, deseeded and chopped into 1cm chunks

1 tbsp olive oil

Salt and black pepper

100g dried puy lentils, rinsed

150g kale, stalks removed, chopped

120g soft goat’s cheese, crumbled

For the dressing:

3 tbsp extra-virgin olive oil

1 garlic clove, crushed

1 shallot, finely chopped

1 tbsp red wine vinegar

Pinch of caster sugar

Large handful of fresh parsley, chopped

Large handful of fresh chives, chopped

  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.

Per serving

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