Warm Beetroot, Butternut & Lentil Salad

This is a really good, easy warm salad. The quantities below are for a main meal for 4 adults, so you may want to reduce this a bit if you're making it for lunch as it is very filling.

Recipe (Serves 4)

3 Red Onions, peeled and cut into wedges
4 Fresh Beetroot, washed and cut into wedges
A Small Butternut Squash, cut into wedges
3 Tsp Ground Cumin
2 Tsp Ground Coriander
8 Cloves Garlic, peeled and slightly squashed with the side of a knife
Olive Oil
500g Cooked Puy Lentils
A large handful of mixed seeds
3 Tbsp Balsamic Vinegar
150g Goats Cheese



Heat the oven to 200C. Spread the beetroot, butternut squash, onion and garlic on a baking tray. Then brush/spray a thin coating of olive oil over everything and mix in the cumin and coriander. Roast for 35 minutes.

Take the tray out of the oven and stir the lentils and seeds into the veg mixture. Then put the tray back into the oven for approximately 5-10 minutes until the lentils are warmed through. Remove from the oven and drizzle with balsamic vinegar.

Place the lentil mixture straight onto plates or a serving dish and top with torn goats cheese.

Serve with fresh leaves.