Roasted Butternut Squash & Puy Lentil Salad with Tahini Dressing

Ingredients

• 800 g butternut squash
• 200 g puy lentils
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• 100 g baby spinach
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 50 g pomegranate seeds

Method

1. 1

   Preheat the oven to 200°C. Peel and cube the butternut squash, toss with 2 tbsp olive oil and smoked paprika, and spread on a baking tray. Roast for 30 minutes until golden and tender.

2. 2

   Meanwhile, rinse the puy lentils and cook in boiling water for 20–25 minutes until tender but not mushy. Drain and set aside.

3. 3

   Crush the garlic and whisk together with tahini, lemon juice, remaining olive oil and 2 tbsp water to make a smooth dressing. Season with salt and pepper.

4. 4

   Arrange the baby spinach on a large serving platter. Top with the warm lentils and roasted squash.

5. 5

   Drizzle generously with the tahini dressing, scatter over pomegranate seeds, and serve immediately.