Puy lentils with roasted butternut squash, red onion and goats cheese salad

A delicious vegetarian main course salad perfect for sharing, drizzle with our Classic Balsamic dressing for the ultimate cosy night in treat.


Lucy's Classic Balsamic Dressing

1 small butternut squash, halved, deseeded and cut into 2cm wedges

2 red onions, each cut into 8 wedges

3 tbsp olive oil

250g Merchant Gourmet puy lentils

100g rocket

125g goats cheese



1. Preheat the oven to 220c

2. Place the butternut and onions onto a large baking tray and drizzle over the olive oil, mix well and roast for 30-40 minutes until golden.

3. Place the lentils into a medium sauce pan and pour over the dressing. Warm the lentils for 2-3 minutes adding a splash of water if necessary.

4. Place the warm lentils on a large serving dish and stir through the squash and onion, before seasoning with salt and pepper. Top with the rocket and crumble over the goats cheese.