squash, prepped weight (450g cooked weight)
fresh baby spinach, washed
Puy lentils (weight after cooking 400g)
spring onions, very thinly sliced
sulphite free dried apricots, coarsely chopped
goats cheese, crumbled
extra virgin olive oil
Preheat the oven to 200°C.
Cut the squash into chunks and place them on a baking tray, drizzle with olive oil, salt and pepper.
Roast in the oven for 20 minutes or until tender and edges are slightly crispy.
Meanwhile, cook the lentils until tender. Set aside to cool.
Prepare the dressing.
Place the lentils, squash, onions, dried apricots and fresh spinach in each bowl.
Serve with crumbed goats cheese and pea shoots on the top and drizzle the dressing.
Per 349g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.