Roast Butternut & Lentil Salad

It’s only the beginning of summer but it’s already super hot here in Greece. I’m feeling the heat, but would never complain because I’m happiest in the sunshine and by the sea.

I’m also happiest when eating delicious, nutritious meals in the sun.

When even the thought of the oven heating up my small galley even more in the afternoons, I do my meal prep in the morning so that by dinner time it’s good to go.

The other day, I was reading about the nutritious benefits of lentils. I’ve got to admit, I overlooked them a little as none of my crew have ever really liked them, but decided to cook some up for myself.

I threw all of this together and it was a delicious meal, so wanted to share with you my roasted butternut & lentil salad.

Serves 2 as a Main.

Ingredients:

For the roasted squash:

  • 1 Small Butternut Squash
  • 1 T cinnamon
  • 1 t Dried Oregano
  • 1 t Sweet Paprika
  • Drizzle of Olive Oil

For the Lentils:

  • 200g Brown Lentils
  • 1 Bay Leaf
  • Water to cover, pinch of salt

For plating:

  • 1/2 Cucumber
  • 2 Carrots
  • 1 Spring Onion
  • 3 Cups Mixed Leafy Greens (or any lettuce/greens of your choice)
  • 1 Small Handful Walnuts
  • 2 Heaped Tablespoons Hummus

For the dressing:

  • 1 t Wholegrain Dijon Mustard
  • 1 T Extra Virgin Olive Oil
  • 1 T Apple Cider Vinegar
  • Pinch of salt & cracked black pepper

Squash:

Preheat the oven to 160C.

Cut your squash as desired, either into half moons or diced and add to a mixing bowl. Drizzle with the oil, add in the cinnamon, paprika, oregano, salt and pepper.

Arrange on a baking sheet and roast for about 45 mins, shaking the tray half way.

Remove once soft and allow to cool.

Lentils:

Rinse the lentils and place them into a saucepan. Cover with water, add the bay leaf and a pinch of salt. Place a lid on and set over a medium heat to cook. About 20-25 minutes.

Drain any remaining water and transfer to a bowl to cool.

In the meantime, finely dice the carrots and cucumber and slice the spring onion. Then, once cooled completely, stir these into the lentils with a drizzle of olive oil and set aside.

Dressing:

Simply mix all of the ingredients together vigorously until thickened and combined.

Serving:

When you’re ready to go, place the leaves onto a plate or in a bowl, add a few heaped spoons of the lentil mix on top followed by the squash. Drizzle with dressing. Add the hummus either in one dollop or smaller spoonfuls across the plate. Finish with toasted walnuts & enjoy!

This make-ahead dish is perfect for a crowd, a nourishing lunch or a hearty dinner. Just adjust the portion sizes accordingly.

I hope you enjoy!

L, xo

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