Squash, pye lentil and sheeps cheese salad

• Half a squash
• olive oil
• 100.0g Puy lentils
• 100.0g rocket
• 100g lettuce
• 0.5 tsp sesame seeds , toasted
• 3 spring onions , sliced
• 50g sheeps cheese (Pendle Hill Sheep’s Milk Cheese in this case from Booths)

• 2.5 tbsp olive oil
• 1.0 tbsp balsamic vinegar
• 0.5 tbsp soy sauce
•  half a red chilli , seeded and chopped
• 1 garlic clove , finely chopped
• 0.5 tsp clear Lancaster honey

1. Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
2. Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds, spring onion and crumbled cheese.

Pendle Sheeps Cheese

Pennine Bee Farms Honey

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