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Warm Roasted Squash and Puy Lentil Salad
Ingredients
  • 1kg butternut squash, chunkily diced
  • 1 ½ tbsp olive oil
  • 1 garlic clove, crushed
  • 2 tsp thyme leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp wholegrain mustard
  • 2 x cans puy lentils in water
  • ½ red onion sliced
  • 100g bag spinach
  • 150g cherry tomatoes, halved
  • 40g Cheshire cheese
  • 1 to 2 tbsp toasted pumpkin seeds
Steps
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