Squash, Barley & Lentil Salad

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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