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Butternut squash carpaccio

This sounds and looks very posh, but actually it is so simple to make so can be a perfect mid week meal, it is quite low calorie so if you are training in the evening perhaps add in some potatoes slices too.

Ingredients (serves one)

  • 1/2 butternut squash

  • 1tsp. ground nutmeg

  • 1tsp. ground cinnamon

  • 1/2 carton of tin green lentils

  • 1 cup spinach

  • 2 tbsp. ricotta cheese

  • 1 tbsp. mixed seeds

  • 1 handful fresh basil

  • 1 tsp. olive oil


1. Preheat the oven to 220oc and line a baking tray with foil or baking paper

2. Give the squash a good clean and slice into thin slices, either with a mandolin or sharp knife, remember to scoop out the seeds and discard these.

3. Place in a bowl and massage in 1 tsp. of olive, sprinkle of salt and pepper and 1/2 tsp of nutmeg and cinnamon

4. Place the sliced squash on a roasting tray, ensuring they do not overlap and roast in the over for 10-15 minutes.

5. Whilst roasting, add lentils to a saucepan and season. Cook for 5 minutes.

5. To serve, scatter the squash and top with drained lentils, chopped spinach and toasted seeds.