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

Method

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.