This beautiful salad is tasty and good for you. It’s great because it can be served as a side dish or as a main meal; for more protein you can add the optional Puy lentils.

Serves 6-8

Ingredients

500g butternut squash, peeled and cut into bite-sized chunks
1 tbsp olive oil
100g quinoa
75g Puy lentils (optional)
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 medium cauliflower (approx 500g) cut into small florets
75g sunblush tomatoes
Handful mint leaves, chopped
Handful flat leaved parsley leaves, chopped
Dressing :
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 clove garlic, crushed
Seasoning

Method

1. Pre-heat the oven to 190C/170Cfan/gas 5. Toss the chunks of squash in the oil, season and transfer to a roasting tin, bake for 30 minutes until tender. Scatter the seeds on a separate baking tray then roast in the oven for 10 minutes until golden.

2. Meanwhile, cook the quinoa as directed on the packet for 10 minutes then drain and cool. Cook the lentils in boiling water for approx 20 minutes until just tender, drain and cool.

3. Bring a large pan of water to the boil and add the cauliflower, blanch for 2 minutes, refresh under cold water then drain. In batches transfer cauliflower to a food processor and blitz until it looks like rice.

4. Tip into a large bowl, add all of the prepared ingredients, the sunblush tomatoes and herbs. Mix the dressing ingredients, add to the salad and toss everything together.

Tip

All the pre-cooking can be done in advance then assembled before serving.