Lentil, squash and goat’s cheese salad

Quick, simple summer supper – serve with bread if you like, but it’s pretty filling.

Serves 2

1 can lentils, well-drained
Double handful rocket
1 red pepper
1 butternut squash
4 cloves garlic
I small goat’s cheese (any kind)

1 tsp mustard
2 tsp vinegar
1 tsp lemon juice
Olive oil

Pre-heat the oven to 200 degrees. Cut the squash into large chunks, drizzle with olive oil and tuck the garlic cloves in amongst the pieces. Roast for 25mins, or until tender to the point of a knife. Leave to cool.

Drain the lentils and rinse well to get rid of any goo. Put them in a large bowl and add the rocket, de-seeded and chopped pepper, and roughly chopped goat’s cheese. Peel and roughly chop the squash once it’s cool enough to handle, and add to the salad.

Make up the vinaigrette dressing to taste, including the roasted garlic cloves. Squeeze them out of their skins and whisk into the dressing with a fork. Pour the dressing over the salad and mix well.

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