Warm Salad Of Roast Squash, Kale And Goat’s Cheese With Lentils

DELICIOUS MAGAZINE
13Ingredients
55Minutes

Ingredients

US|METRIC
  • 1 kilogram butternut squash (deseeded and cut into chunks)
  • 5 tablespoons virgin olive oil (extra-)
  • sea salt
  • 200 grams puy lentils
  • 150 grams kale (chopped)
  • olive oil (for drizzling)
  • 1 handful fresh parsley
  • 1 handful fresh chives
  • 1 garlic clove (crushed)
  • 2 tablespoons red wine vinegar
  • 2 salt (big pinches)
  • 2 caster sugar (big pinches)
  • 150 grams soft goat's cheese (crumbled)
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