Friday, April 22, 2011

Roast Butternut Squash, lentil and Feta Salad

I have recently become obsessed with feta cheese, and I am constantly looking at ways to incorporate it into my dishes. This salad, is one such way. Very low in fat and very high in flavour, I usually make twice the amount so I can bring it to work for lunch the following day.

Serves 1 twice :)


  • 1 butternut Squash
  • Olive oil
  • 1 clove of minced garlic
  • 2 tbsp cumin seeds
  • 50g feta cheese
  • 100g of lentils
  • Salt & pepper
  • Chili flakes (optional)
  • Chopped coriander

  • 2 tbsp olive oil
  • 1 tsp soy sauce
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp of white wine vinegar
  • Juice of half a lemon

  1. Preheat the oven to 200c
  2. Chop the butternut squash into wedges. I leave the skin on, but if you prefer it without, peel the squash first.
  3. Place the squash in a mixing dish with the cumin, garlic, salt, pepper, chili flakes and olive oil. Mix to coat evenly and place in a single layer. Roast in the oven for 30 mins, turning occasionally to ensure even cooking.
  4. Meanwhile cook the lentils according to the packet instructions, used rinsed tinned lentils if you can find them and warm through in a saucepan.
  5. Combine all the dressing ingredients in a jug and whisk to combine, taste to see if any more of each ingredient is needed.
  6. Pour half of the dressing into the lentils and stir together
  7. To serve, place half the lentils on a plate, place half the squash on top and sprinkle with the feta cheese, and add more dressing if required.
  8. You'll need more feta for the next helping :)

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