Squash, goats cheese and lentils

Serves 4

Kale. Elevated.

Ingredients

  • Butternut Squash (save seeds)

  • 2 tbsp Red Wine Vinegar

  • 250g Cooked Puy Lentils

  • 100g Goats Cheese

  • 100g Kale

  • Chilli Flakes

Method

  1. Roast the kale for ~15mins (140°C) in oil, sesame seeds and chilli flakes

  2. Roast the squash

  3. Fry the squash seeds in oil until puffy and crunchy

  4. Drain the oil into a bowl with the vinegar and season (dressing)

  5. Dress the lentils and arrange kale and squash on top, top with goats cheese and seeds