Peel the butternut squash and cut it into 2.5cm cubes and then arrange on a baking tray. Drizzle with 1 tbsp olive oil and bake for about 25 – 30 min.
Heat up half the pouch of lentils.
Cut up the tomatoes and arrange on the lentils.
Place the roasted butternut squash and 125g of hot smoked salmon on the lentils.
Make the salsa verde by blitzing 25g flat leaf parsley and 25g basil with 2 cloves of garlic, 100ml extra virgin olive oil and 15ml cider or red wine vinegar and season. Dollup 1 tbsp of salsa the verde and drizzle with extra virgin olive oil.