But­ter­nut squash salad

To­day’s recipes to col­lect

Daily Mirror - - NEWS -

1 but­ter­nut squash, peeled, de-seeded and diced

2 tsp olive oil

50g wild and brown rice 50g puy lentils

1 head broc­coli, cut into flo­rets

50g dried cran­ber­ries 25g pump­kin seeds juice 1 lemon

1 Heat oven to 200C/180C fan/gas 6. Spread the squash over a large bak­ing sheet, driz­zle over the oil and bake for 30 mins or un­til ten­der.

2 Mean­while, cook the rice and lentils in boil­ing salted wa­ter for 20 mins, adding the broc­coli for the fi­nal 4 mins of cook­ing. Drain well, then stir in the cran­ber­ries and pump­kin seeds with some sea­son­ing. Add the squash, pour over the lemon juice and serve.


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