Cook: 30 minutes

Serves: 8-10

This colourful and tasty salad makes an ideal side dish for fish or meat and is perfect for Shabbat lunch as it can be made in advance and does not spoil. Add the dressing just before serving.

Method

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Ingredients

Name: Roasted butternut and spinach salad
Prep time: 10 min
Cook time: 30 min
Yield: 8-10
Ingredients: 1kg butternut squash, peeled and sliced into thick strips; 1½ tbsp olive oil; 1 garlic clove, crushed; 2 tsp thyme leaves; 200g Puy lentils; 150ml vegetable or chicken stock (use vegetable if making vegan version); 1 tbsp balsamic vinegar; 1 tsp wholegrain mustard; ½ red onion sliced; 100g bag spinach; 150g cherry tomatoes, halved; 1-2 tbsp toasted pumpkin seeds

1kg butternut squash, peeled and sliced into thick strips
1½ tbsp olive oil
1 garlic clove, crushed
2 tsp thyme leaves
200g Puy lentils
150ml vegetable or chicken stock (use vegetable if making vegan version)
1 tbsp balsamic vinegar
1 tsp wholegrain mustard
½ red onion sliced
100g bag spinach
150g cherry tomatoes, halved
1-2 tbsp toasted pumpkin seeds