Saladsdeliciouslyella
Crispy Lentil, Squash & Yoghurt Salad
This main-course salad is an all-rounder: it has elegance for entertaining; is simple enough for busy weekdays; and hits the spot as a dinner dish. The toasted spicy lentils are also a game changer, giving every bite a satisfying crunch.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat oven to 190°C fan / 410°F. Place the pieces of butternut squash into a large bowl, drizzle over the oil and sprinkle over the sugar, salt and pepper. Toss to coat, then lay on a baking tray, spreading the pieces apart as much as possible. Bake in the oven for ⏱️ 30 minutes until darkened and caramelised. Give the bowl a quick rinse and dry; you will now use it for the lentils.
butternut squash1 lb
2
Drain the lentils and spread out onto a baking tray lined with kitchen paper. Place another piece of kitchen paper on top and lightly press down; the drier the lentils, the crispier they’ll be. When dry, pour the lentils into your large bowl, discarding the kitchen paper, drizzle with the oil, sprinkle over the paprika, salt and pepper and toss to coat well. Spread out onto a separate baking tray and place in the oven with the butternut squash for the final ⏱️ 20 minutes of cooking time, stirring halfway through.
butternut squash1 lb
3
For the pickled pinks, place the red onion and lemon juice in a small bowl and toss to combine. Set aside; the longer the onions macerate in acid, the brighter pink they will be.
4
While the butternut squash and lentils are roasting, make the garlic yoghurt. Place the yoghurt, garlic and salt in a medium bowl, grind over some fresh black pepper and stir to combine.
butternut squash1 lb
5
Place the kale in a large bowl, pour over the lemon juice, drizzle over the oil and add a pinch of salt. Using clean hands, massage for about ⏱️ 1 minute until tender and darkened.
6
When the butternut squash and lentils are ready, layer a large plate with the garlic yoghurt, then the dressed kale, followed by the roasted butternut squash, pickled pinks and crispy lentils. Scatter over the fresh parsley and mint before serving.
butternut squash1 lb
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