
Denise says:
This is a tasty colourful combination that is perfect all year round. Omit the feta cheese for a vegan option or to serve as part of a meaty buffet.
Puy lentils are especially good in salads as they remain firm after cooking and have a rich flavour. They do not need to be soaked overnight but if you do it will decrease the cooking time!
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 6
Ingredients:
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1kg butternut squash, peeled and sliced into long thick strips
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2 tablespoons olive oil
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1 garlic clove, crushed
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2 teaspoons thyme leaves
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1 tablespoon balsamic vinegar
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2 tablespoons extra virgin olive oil
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1 teaspoon wholegrain mustard
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Zest and juice of 1 lemon.
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1 tablespoon honey/ maple syrup
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150g Puy lentils
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½ red onion sliced
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150g cherry tomatoes, halved
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100g bag spinach
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100g feta cheese
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1-2 tablespoons toasted pumpkin seeds
Method
- Heat oven to 200C.
- Toss the butternut squash with 1 tablespoon olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender with 30% steam.
- Mix together the balsamic vinegar, extra virgin olive oil, wholegrain mustard, zest and juice of lemon and honey.
- Steam the Puy lentils on 100% for 20 minutes, then leave to cool for about 5 minutes or cook on the hob in boiling water for about 20 minutes. Drain and rinse. Set aside to cool.
- Mix the lentils, spinach, butternut squash, onion, tomatoes together. Top with the feta cheese and toasted pumpkin seeds.
- Drizzle dressing just before serving.