Warm roasted squash and Puy lentil salad - Good Food Middle East

Ingredients

• 1kg butternut squash, chunkily diced
• 1½ tbsp olive oil
• 1 garlic clove, crushed
• 2 tsp thyme leaves
• 1 tbsp balsamic vinegar
• 1 tsp wholegrain mustard
• 2 x 400g cans Puy lentils in water
• ½ red onion sliced
• 100g bag spinach
• 150g cherry tomatoes, halved
• 40g Cheshire cheese
• 1-2 tbsp toasted pumpkin seeds