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Roast Squash, Butter Bean and Rocket Salad



This salad is super high in protein. The beans and lentils together provide 14 g of protein, equivalent to that of 60 g minced beef. However, a difference in these protein sources is the beans and lentils require around 250 litres of water for production, whereas the beef requires around 1,500 litres of water. That's 6 times more!


Serves 2


60g Dried Red Lentils

1/2 Butternut Squash

1 tin Butter Beans

1 Red Pepper

1 tsp Sweet Smoked Paprika

1/2 tsp Dried Mixed Herbs

Juice of 1/2 Lemon

2 tsp Olive Oil

1/4 tsp Honey

Salt and Pepper

Bunch Chopped Fresh Parsley

2 Handfuls Fresh Rocket


1. Preheat the oven to 200 degrees Celcius.

2. De-seed and chop the squash into cubes, leaving the skin on. Put in a roasting tin with 1 tsp olive oil and roast for 30 minutes.

3. Cook the lentils in a pan of boiling water as per the packet instructions (about 30 minutes). Once cooked, drain and leave to cool.

4. De-seed and chop the red pepper. Add this to the roasting tray after the 30 minutes, along with the paprika and dried herbs. Roast for a further 15 minutes.

5. In a large bowl, mix together the lemon juice, remaining tsp olive oil, honey and chopped parsley. Season with salt and pepper to taste.

6. Add the lentils, butter beans and roast vegetables and give the mix a good toss.

7. Finally, toss in the rocket and serve.

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