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Roasted Squash, Chickpea & Puy Lentil Salad

Serves 4-6

1 large butternut squash, peeled and cut into 2cm cubes

2 tbsp olive oil

1 tsp Caterfood Select Smoked Paprika

1/2 tsp Caterfood Select Ground Cumin

250g cooked puy lentils

800g tin Caterfood Select Chickpeas, drained and rinsed

80g rocket

1/2 small red onion, finely diced

Small handful flat-leaf parsley, chopped

3 tbsp pumpkin seeds, toasted


Honey & wholegrain mustard dressing

3 tbsp extra virgin olive oil

1 1/2 tbsp Caterfood Select Pure Honey

1 tbsp Caterfood Select Course Grain Mustard

Juice of 1 lemon

1 tsp apple cider vinegar

Caterfood Select Cracked Black Pepper

Salt

1. Preheat the oven to 220°C / 200°C fan. Place the squash cubes in a roasting tray, and toss with olive oil, paprika, cumin and seasoning. Roast for 30–35 minutes, turning halfway through.
2. Whisk together the dressing ingredients until emulsified.
3. Combine the puy lentils, chickpeas, rocket, red onion and parsley and gently fold everything together. Top your salad with a layer of the warm roasted squash.
4. Pour over most of the dressing and toss lightly. Serve with a scatter of pumpkin seeds and a drizzle of the remaining dressing.

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