This is an old favourite recipe, which we’ve recently given a revamp to make it even better for you. it’s not the most beautiful salad around but it’s incredibly delicious and simple to make. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it. the squash is roasted until tender with cumin and cinnamon, before being tossed with lentils, quinoa, raisins and toasted pine nuts and then drizzled with a tahini, lime and maple dressing. i like to make big batches of this and eat the leftovers for desk lunches across the week, adding a handful of rocket and some avocado when i serve it.
ingredients
1 butternut squash, peeled and cut into bite-sized pieces
2 carrots, peeled
100g green lentils
100g quinoa
handful of pine nuts
1 teaspoon ground cumin
1 teaspoon cinnamon
50g raisins
pinch of sea salt
pinch of pepper
For the dressing
3 tablespoons olive oil
2 tablespoons tahini
juice of 1 lime
pinch of chilli flakes
1 teaspoon maple syrup
