Bean and Butternut Squash Salad


100g puy lentils,
450g berlotti beans, rinsed
450g chickpeas, rinsed
1 medium butternut squash, skinned and cubed
Handful cherry tomatoes, sliced
Red pepper, deseeded and roughly chopped
50g Spinach, washed and shredded
Wild Island Basil & Balsamic dipping oil

Pre-heat the oven to 210C
Place lentils in a saucepan with 300ml water. Bring to boil and simmer for approx 20 minutes or until just soft.
Place butternut squash and red pepper in a roasting tray and drizzle with Oil of Wight
Roast for approx 20 minutes until soft and crispy
Drain any remaining water from the Puy lentils, mix together with the beans, chickpeas, spinach and tomatoes onto a serving platter.
Add the roasted butternut squash, roasted red pepper and gently mix.
Shake the Wild Islands dipping oil; drizzle over the salad and again gently toss