Anti-Diet Club
Roast squash and lentil salad
Warm, savoury, generous.
45 min 4
Ingredients
- 1 butternut, cubed
- 250g Puy lentils
- Feta or goat's cheese
- Toasted walnuts
- Olive oil, lemon, honey, mustard
Method
- 1Roast squash with olive oil 30 min at 200°C.
- 2Cook lentils until tender, drain.
- 3Whisk dressing, toss everything, top with cheese and walnuts.
No calorie counts, no swaps, no earning it. Eat the amount that feels right for you today.