This makes a lovely light lunch. It can be eaten warm or cold so it perfect for a packed lunch too.
You will need:
1 cup Butternut squash, diced
1/2 cup Puy lentils or Spelt
1/2 cup Green beans
1 Courgette
100g baby Spinach leaves
1/2 cup Sweetcorn
50g Goat’s cheese (optional)
For the dressing:
4 tbsp extra virgin Olive oil
juice of 1 Lemon
2 tbsp fresh herbs of you choice, finely chopped
Himalayan salt and black pepper to taste
Preheat the oven to 180 C. Place the diced squash on a baking sheet and drizzle with olive oil and season well. Roast for 20 minutes or until tender, turning them a couple of times to prevent sticking. Simmer the lentils/spelt for 15 minutes until just slightly al dente, then drain. Thinly slice the courgette and prepare the sweet corn, green beans and spinach.
Whisk together the olive oil, lemon juice and herbs. Place the salad leaves on to the plate, add the lentils/spelt and vegetables. Crumble the goat’s cheese over the top if using and then drizzle with the dressing and serve.