Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too
Ingredients
- 1 butternut squash, peeled, deseeded and diced
- 2 tsp olive oil
- 50g wild and brown rice
- 50g Puy lentils
- 1 head broccoli, cut into florets
- 50g dried cranberries
- 25g pumpkin seeds
- juice 1 lemon
Method
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Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
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Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.