Squash, Barley & Lentil Salad
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Ingredients
- 150g butternut squash cut into wedges
- 1 tsp olive oil
- 1/4 cup (50g) pearl barley (or quinoa if gluten-free) rinsed
- 1/2 can of lentils (14 oz can) drained & rinsed
- 2 cups (60g) arugula
- 2 scallions thinly sliced
- 40g feta crumbled
- 1/2 tbsp pumpkin seeds (pepitas)
- salt & pepper, to taste
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