Whole Food Matters

A lovely way to use butternut squash with the added protein from the lentils and a delicous dressing.
Serve as an accompaniment to fish or alongside some other salads.

1 Butternut squash – 1 tbsp olive oil and 1 tbsp tamari (soya sauce).
Peel the squash by cutting across just above the bulb. Stand on a board and pare away the skin. Cut into 1 inch rounds and then cut each round into inch cubes. Place on a baking tray in pour over the oil and tamari and mix making sure the cubes are coated. Roast in the oven on gas mark 6 or electric 200 for 15 minutes until just tender. Then leave to cool.

4 oz Puy Lentils – 8 fl oz water, 1 clove garlic crushed, 1 tsp dried thyme,1 bay leaf and salt and pepper to taste.

Rinse the lentils in a sieve under a running tap and place into a saucepan with a lid. Add all the ingredients except the salt and pepper. Bring to the boil and then simmer for 20 minutes until just soft. Pour away any excess water. Season and leave to cool.

Dressing – 4 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 2 tsp tamari, 1 tsp honey.

Whisk together all the ingredients in a large bowl and then gently mix the lentils and squash together with the dressing.

Line the bottom of a serving bowl with some rocket leaves. Pile on the lentil squash mixture and scatter with feta cheese and a few toasted sesame seeds.