Roasted butternut squash and lentil salad recipe
Hearty but healthy, this autumnal salad from Bill's is the perfect dish to cook as the weather gets cooler.
Ingredients
- 400 g butternut squash, cubed
- 50 ml olive oil
- 120 g puy lentils
- 1 handful mint, chopped
- 1 handful flat-leaf parsley, chopped
- 40 g spring onion, sliced
- 40 g pomegranate seeds
- 20 ml lemon juice
- 1 zest of one lemon
- 1 handful rocket
- 1 handful watercress
- 1 pinch sea salt, to season
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat your oven to 180°C/gas mark 6/ 390°F
- Coat the butternut squash in oil and salt and roast for approximately 20 minutes until golden and soft.
- Boil the lentils in salted water until tender, usually around 15 to 20 minutes. Allow to cool
- Toss the cooked puy lentils with the mint, parsley, spring onion and sea salt.
- Add the cooked butternut squash and dish into bowls.
- Drizzle with lemon juice and olive oil, and garnish with the rocket, watercress and pomegranate seeds.
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Spiced carrot, Bramley apple and lentil soup
Halloumi with butternut squash, sweet potatoes and chilli