Roasted butternut squash salad with soy balsamic dressing

This is a delicious salad! We had it together with a cheese fondue for some variety but also works with a braai...

Serves: 4

Ingredients:

·         2 kg butternut squash, peeled and cut into 2cm cubes

·         Olive oil

·         1 tin Puy lentils

·         100g rocket

·         1tsp sesame seeds (optional toasted)

·         6 spring onions, sliced

Soy Dressing:

·         5 tbsp olive oil

·         3 tbsp balsamic vinegar

·         1 tbsp soy sauce

·         1 red chilli, seeded and chopped

·         1 garlic clove, finely chopped

·         1 tsp clear honey

Method:

1.       Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 35-40 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.

2.       Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.