Spiced squash & puy lentil salad
SERVES 4
If you think that salads are one-dimensional, I guarantee that this one will change your mind.
FOR THE ROASTED SQUASH
1 small (530g) butternut squash
2 red onions, sliced into wedges
3tsp ras el hanout
2tsp garlic powder
½tsp chilli flakes
½tsp fine sea salt
½tsp ground black pepper
3tbsp olive oil
1tbsp red wine vinegar
1tbsp maple syrup
FOR THE LENTILS
1 x 250g pack pre-cooked puy lentils1tbsp maple syrup 2tbsp olive oil, plus extra for drizzling A squeeze of lemon juice1tsp dried herbs½tsp garlic powder Fine sea salt and ground black pepper, to taste1 x medium bag of rocket, to garnish
