Warm roasted squash, rocket and pesto salad

This warm salad is perfect for spring days which are not warm but also call for something lighter than soup. This low carb, high protein lunch option is easy to prepare and will keep for up to 3-days in the fridge so you can prepare a batch and make lunch prep super easy even on the busiest of days.

You could swap the lentils for chicken or salmon or prawns or beans or eggs if that’s more your thing. This is hopefully just a starting inspiration for something different to cook this month.

Warm roasted squash, rocket and pesto salad

Gluten-free / Dairy-free / Vegan

Difficulty: Easy

Time: 30-40 mins

Serves 2

Ingredients

• 1/2 a medium butternut squash

• 1 red onion

• 1 courgette

• 1 tbsp (vegan) pesto

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

• 100g cooked puy or green lentils

• 2 handfuls of rocket

You can replace the rocket with other leaves, the onion and courgette with peppers or aubergine and of course replace the lentils with an alternative source of protein like chicken or fish or eggs. This dish is really versatile.

Method

1. Preheat oven to 200C.

2. Dice the courgettes and red onion into evenly sized chunks.

3. Slice the butternut squash in half, remove the seeds, slice one half into half moons about 1cm thick - no need to peel, you can eat the skin after roasting or easily peel it off if you prefer.

4. Roast the squash and veg for 25-30 mins, turn the squash halfway through and toss the courgette and onion to avoid burning.

5. Mix together the pesto, oil and vinegar to make the dressing. Tip add dressing ingredients to an old (clean) jam jar and shake to combine - you can then make a batch and store any leftover in the jar in the fridge).

6. Layer up the veg and top with fresh rocket and lentils and drizzle over your dressing.

7. Leftover roasted veg will keep in a sealed container in your fridge for up to 3-days so this is a perfect batch cook, easy lunch option!