Roasted butternut and spinach salad - The Jewish Chronicle

Ingredients

• 1kg butternut squash, peeled and sliced into thick strips
• 1½ tbsp olive oil
• 1 garlic clove, crushed
• 2 tsp thyme leaves
• 200g Puy lentils
• 150ml vegetable or chicken stock (use vegetable if making vegan version)
• 1 tbsp balsamic vinegar
• 1 tsp wholegrain mustard
• ½ red onion sliced
• 100g bag spinach
• 150g cherry tomatoes, halved
• 1-2 tbsp toasted pumpkin seeds