Roasted Butternut Squash Salad

You will need:
Baking tray
Small bowl
Serving dish

2kg butternut squash, peeled and cut into 2cm cubes
Olive oil
100g ready to eat Puy lentils
100g Rocket
1 tsp sesame seeds, toasted
6 spring onions sliced

For the dressing:
5 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp Soy Sauce
1 red chilli (though I don't tend to include this)
1 tsp clear honey

Preheat oven to 200c gas mark 6.
Put the butternut squash into the over and drizzle with some olive oil. Roast for about 20 minutes until tender. Leave to cool

Stir all the dressing ingredients together in a small bowl

In the serving dish place the rocket followed by sprinkling over the puy lentils. Add the squash.  

When ready to serve pour over the dressing, sesame seeds and spring onions