Name: Roasted Squash And Beetroot Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: ½ large butternut squash; 2 large beetroots; 1 tbsp olive oil; ½ cup whole, raw almonds ( (70g)); 400 g tinned black lentils ((14oz)); Salt & pepper; Large handful of lettuce leaves; Seeds of half a pomegranate; Fresh parsley; 2 tbsp olive oil; 2 tbsp apple cider vinegar or lemon juice; 1 tbsp maple syrup; 2 tsp mustard; ½ tsp sea salt