Roasted butternut squash and lentil salad with tahini lemon dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil lentils until soft but they should have a bite to them

Step 2

Slice your squash and add to a roasting tray with oil, salt, sesame seeds and chilli. Roast for 25 minutes at 190°C

Step 3

Steam your kale for 3 minutes and then rinse under cold water immediately

Step 4

Combine all ingredients and add enough water to reach the desired consistency

Step 5

Layer up the kale, brown lentils, butternut squash, and drizzle over the dressing and top with pomegranate seeds and roasted pine nuts

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