1 small (1kg) butternut squash
1 red onion
240g dried lentils vertes
1tsp wholegrain mustard
1tbl spoon balsamic vinegar
100g bag of spinach
12 cherry tomatoes
40g cheshire or other crumbly cheese
1 tsp of chopped nuts for crunchiness (I used walnuts)
Chop the butternut squash and onion and roast it in oil, 4 cloves of garlic, pepper and thyme for 40 minutes at 180. I needed two roasting dishes.
While that's going cover the lentils in cold water and bring to the boil. Boil for 10 min with the lid on and then leave to simmer with the lid off, topping up with hot water from the kettle while the roasting continues.
Mix 1 table spoon of balasamic vinegar, 1 tea spoon of whole grain mustard and 2 table spoons of water to make the lentil dressing.
Chop the cherry tomatoes, walnuts and grate the cheese.
Strain the lentils and mix with the dressing. Scoop everything onto plates and serve.
If you want to serve this other two days, you can store half the cooked lentils and roasted veg in the fridge and heat them up in the microwave before adding the cold ingredients.