Miso roast squash with warm lentil salad. Recipe | Samsung Food App

Ingredients

• 1 Butternut Squash – peeled, cored & cut into half moons
• 3 Tbsp Olive oil
• 75g White Miso Paste
• 60ml Mirin
• 2 Tbsp Rice vinegar
• 2 Tbsp Soy sauce
• 1 Tbsp Honey
• 4 Spring onions - finely sliced
• 1 Red chilli (or crushed chilli) - finely sliced
• Sesame seeds
• 1 Tin green lentils
• 1 Garlic clove - crushed
• 1 Tsp Fresh ginger grated
• 20g White Miso Paste
• 1 Tsp Honey or agave nectar
• 1 Tbsp Rice vinegar
• 1 Tbsp Tahini
• 3 Spring Onions - sliced in an angle
• 80g Tenderstem -tailed & split
• 80g Dark green cabbage or kale - stalks removed
• 30g Pumpkin seeds