Warm beetroot, squash, and lentil salad
Makes one large big bowl
250g cooked, cubed beetroot
350g cooked, cubed squash
100g brown lentils
2tbs olive oil
2 and a half tbsp of red wine vinegar
2tbsp of fresh thyme leaves
Salt and pepper
How you do it
If you haven't got your squash and beetroot cooked, peel and cook them with a little oil for about 25 minutes at 200C.
Cook your lentils by boiling them according to instructions - about 30 minutes of simmering should do it.
Drain the lentils, stir in the beetroot, vinegar, olive oil, and thyme leaves and stir. Be generous with your salt and pepper too. Leave for 10 minutes for the lentils to soak up the dressing.
Add the squash cubes at the last minute so they keep their colour (or just don't, you'll get more flavour, but everything will go the same shade of purple).
Drizzle with a bit of olive oil.