Squash & lentil salad

Name: Squash & lentil salad
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: European, British
Ingredients: 350g chopped butternut squash; 2 tbsp olive oil; 75g cucumber & mint raita or tzatziki; 250g pack cooked puy lentils; small bunch dill

2 steps

Prep:10minCook:35min

Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients

Updated at: Thu, 17 Aug 2023 05:13:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories362.3 kcal (18%)

Total Fat16.2 g (23%)

Carbs42.9 g (17%)

Sugars8.1 g (9%)

Protein15.4 g (31%)

Sodium98.6 mg (5%)

Fiber12.5 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

350gbutternut squash

chopped

2 Tbspolive oil

75gcucumber & mint raita

250gpuy lentils

Instructions

Step 1

Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.

Step 2

Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.

View on BBC Good Food

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