Butternut squash, puy lentils and avocado
SERVES 4
1 butternut squash
3tbsp freshly chopped
sage leaves
Olive oil
2 avocados, stoned, peeled
and sliced
1 red onion, sliced into
thin rounds
70g walnuts, crumbled 400g cooked Puy
lentils
100g baby spinach
Extra virgin olive oil SOY AND TAHINI DRESSING 4tbsp extra virgin
olive oil
3tbsp tamari soy sauce
2tbsp tahini paste
4tbsp Japanese rice vinegar 1 garlic clove, finely
chopped to a paste
1tbsp maple or agave syrup Juice of ½ lemon
1 Preheat the oven to 190°C/170°C fan/gas 5 and line a baking tray with a sheet of greaseproof paper. Mix the dressing ingredients together, adding enough water to get the consistency right, then set the dressing aside.
2 Halve the butternut squash, scoop out the seeds and fibres, then peel or cut off the skin.
Cut each half into slices 0.5-1cm thick and then into smaller, even-sized pieces.
3 Spread out on the lined tray without the pieces overlapping. Sprinkle with salt and sage, drizzle over some olive oil and roast for 25-30min, turning the pieces over after about 12min. Remove from the oven when the squash is tender and let it cool for about 10-15min.
4 Put the salad ingredients and the roasted squash into a bowl. Drizzle with a little extra virgin olive oil and season with salt and pepper. Divide the salad between four bowls and serve with a good drizzle of soy and tahini dressing.