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
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.