Roasted butternut squash salad
Published: March 25, 2015 at 4:07 PM
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Serves 4
A little effort
Total time: 25 mins
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This is a great filling main course salad for a no-bread winter lunch. Roasting the squash concentrates and sweetens the flavour and contrasts wonderfully with the lentils, rocket and sesame seeds. The dish is finished with a zingy soy and balsamic dressing.
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Ingredients
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1kg butternut squash
peeled and cut into 2cm cubes
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olive oil
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100g Puy lentils
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100g rocket
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1 tsp sesame seeds
toasted
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6 spring onions
sliced
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5 tbsp olive oil
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3 tbsp balsamic vinegar
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1 tbsp soy sauce
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1 red chilli
seeded and chopped
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1 clove garlic
finely chopped
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1 tsp runny honey
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Method
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step 1
Heat the oven to 200C/fan 180C/Gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
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step 2
Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.
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