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 :)
Ingredients
- 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
Dressing
- 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
Method
- Preheat the oven to 200c
- Chop the butternut squash into wedges. I leave the skin on, but if you prefer it without, peel the squash first.
- 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.
- Meanwhile cook the lentils according to the packet instructions, used rinsed tinned lentils if you can find them and warm through in a saucepan.
- Combine all the dressing ingredients in a jug and whisk to combine, taste to see if any more of each ingredient is needed.
- Pour half of the dressing into the lentils and stir together
- 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.
- You'll need more feta for the next helping :)
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