Puy lentils, butternut squash and feta cheese salad

Puy lentil, butternut squash and feta cheese salad

Puy lentils, butternut squash and feta cheese salad

This recipe was a result of improvising the night before a staff picnic. I wanted to make a veggie dish for my friends at work. It went down very well.

Serves 4

For the butternut squash:

  • 600g butternut squash
  • 1 red pepper
  • 2 cloves of garlic
  • 1 tbs olive oil
  • 1 tsp dried mixed herbs

For the lentils:

  • 260g puy lentils
  • 780ml vegetable stock
  • 1 tsp dried mixed herbs
  • 1 bay leaf
  • 1 small onion
  • 1/2 tbs olive oil

To serve:

  • Feta cheese
  • Rocket leaves
  • Salt and pepper 

Pre-heat the oven to 180°C.

Prepare all the vegetables. Peel and cut the butternut squash into small chunks, cut the red pepper into thick slices and finely chop the onion.

Place the butternut squash, red pepper, garlic, and mixed herbs into a large roasting tray. Coat all the vegetables in olive oil and roast for 50 minutes.

Whilst the vegetables are roasting you can start the lentils. Heat the olive oil in a large saucepan add the onion, mixed herbs, and bay leaf. Cook until the onion has softened. Add the lentils to the saucepan and cook for a few minutes before adding the vegetable stock. Simmer for 30 mins or until the stock has been absorbed and the lentils have softened.

Once the butternut squash and red pepper has been perfectly roasted remove from the oven and set aside. Take out the roasted and softened garlic, remove the skin and add to the lentils (be careful as they will be hot). 

Combine the butternut squash and red pepper with the lentils, then crumble over the feta cheese. Season to taste, be careful not to add to much salt as the feta will be salty. Serve with rocket leaves.

Can be eaten hot or cold.

Enjoy!

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