Warm baked feta and squash salad

Author: HFG staff

Photographer: HFG staff

Try this simple but nourishing meal for one that provides all of your 5-a-day.

Serves: 1

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

250g squash, peeled and cut into thin wedges
1 small red capsicum, thickly sliced
1 teaspoon olive oil
50g reduced-fat feta, crumbled into large chunks
Pinch dried chilli flakes
Pinch dried oregano
2 cups baby spinach
½ x 400g tin lentils in water, drained
1 tablespoon fat-free French-style dressing
1 tablespoon walnuts, toasted and crumbled, to serve

Instructions

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1 Heat the oven to 220°C/fan 200°C/gas 7 and line a large baking tray with baking paper. Toss the squash and pepper with the oil in a bowl, then spread over one half of the prepared tray. Bake for 20 min.

2 Remove the vegetables from the oven and toss. Add the feta to the other half of the tray, sprinkle over the chilli flakes and oregano, then bake for 10–15 min until the feta is golden and the vegetables are tender.

3 Lightly toss the roasted veg with the spinach, lentils and dressing in a bowl, then scatter over the feta and crumbled walnuts to serve.

Nutrition Info (per serve)

Calories 435 cal

Kilojoules 1820 kJ

Protein 22 g

Total fat 20.8 g

Saturated fat 7.3 g

Carbohydrates 41.6 g

Sugar 19.3 g

Dietary fibre 15.1 g

Sodium 1182 mg

Calcium 363 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.