Roasted squash, lentil and ricotta salad
6
Points® value
Meal Items
Butternut Squash
250 g, chopped and oven baked
Courgette
1 medium, sliced and oven baked
Green or Brown Lentils, cooked
100 g, rinsed and drained
Spinach
30 g, baby leaves
Vinegar, All Types
1 teaspoon(s), use red wine
Olive Oil
1 teaspoon(s)
Ricotta Cheese
1½ tablespoon(s), crumbled
Walnut Halves
15 g, chopped
Chives, Fresh
2 teaspoon(s), chopped
