- 1 red onion
- 1 lime , finely grated zest and juice
- 1 tsp sugar
- salt and pepper
- 18 oz / 500 g butternut squash (weight when peeled and de-seeded)
- extra virgin olive oil
- 2 tbsp flaxseed oil , cold pressed
- 1 large crunchy apple
- bunch of fresh coriander
- 9 oz / 250 g green lentils , cooked or drained if from a tin
- chilli flakes , optional
- Heat the oven to 180 C / 350 F and line a tray with baking parchment.
- Finely slice the onion and place in a bowl with the zest and juice of the lime, the sugar, and a good pinch of salt and pepper. Mix well to coat the onion and reserve.
- Cut the squash into fine slices and arrange in a single layer on the oven tray, season with salt and pepper and spray with a little extra virgin olive oil. Bake in the oven for 15-20 mins or until starting to brown.
- Meanwhile, combine the flaxseed oil with the onion mixture to make a dressing. Roughly chop the coriander. Combine the lentils, dressing and coriander in a large bowl.
- Core and slice the apple into quarters and then into thin slices.
- Once the squash slices are cooked, divide the lentil mixture between 4 plates, and arrange the squash and apple slices on top. Sprinkle with chilli flakes if you like.
If you are cooking your own lentils, start with 100 g raw lentils and cook according to the pack instructions. Drain and reserve.