Name: Squash and Lentil Salad with Herby Yoghurt
Prep time: Total cook and prep time: 45 mins
Yield: 4
Ingredients: 1 large butternut squash, cut into wedges and peeled if you like; 1 cal cooking spray; 2 x 400g cans green or brown lentils, drained and rinsed; 500g cherry tomatoes, chopped; Bunch of spring onions, chopped; Juice of ½ unwaxed lemon; ½ small pack fresh mint, leaves picked; ½ small pack fresh parsley, leaves picked; 1 garlic clove; 250g plain unsweetened soya yoghurt with added calcium

A white bowl with thickly sliced butternut squash on lentils, cherry tomatoes, mint and parsley leaves with a bowls of herby yoghurt on the side.

Sweet butternut squash and nutty lentils are a fab and filling combination. Drizzle with garlicky herb yoghurt for a total taste sensation! This recipe was selected in partnership with Slimming World.

Serves

Prep

Total cook and prep time: 45 mins

Nutrition information

Each 302g serving contains (includes serving suggestion)

KCal: 214
Carbs: 28.0g
Fibre: 8.9g
Protein: 12.0g
Fat: 3.2g
(Low)
Saturates: 0.5g
(Low)
Sugars: 11.0g
(Low)
Salt: 0.2g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

1 large butternut squash, cut into wedges and peeled if you like
1 cal cooking spray
2 x 400g cans green or brown lentils, drained and rinsed
500g cherry tomatoes, chopped
Bunch of spring onions, chopped
Juice of ½ unwaxed lemon
½ small pack fresh mint, leaves picked
½ small pack fresh parsley, leaves picked
1 garlic clove
250g plain unsweetened soya yoghurt with added calcium

Method

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6. Put the squash wedges in a non-stick roasting tray and spray lightly with 1 cal cooking spray. Season with pepper and roast for 40 minutes.

Step 2

While the wedges are in the oven, put the lentils in a bowl and add the tomatoes, spring onions and lemon juice.

Step 3

Set aside half of the mint and parsley leaves and blitz the rest in a food processor with the garlic and soya yoghurt.

Step 4

Divide the lentil mixture between shallow bowls and top with the herbs, squash wedges and the herby yoghurt.

Recipe tips

If you haven't got lentils (or just fancy a change), swap them for borlotti or butter beans, or 250g cooked dried brown rice.

Squash and Lentil Salad with Herby Yoghurt