Prep 10 mins
Cook 40 mins
A little something I threw together one night. Great for a vegetarian meal. You can add some browned sausages on the side or sliced in the salad for meat lovers.
For the squash
- 1 butternut squash, peeled and thickly sliced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon cumin
- salt and pepper, to taste
- 10 cherry tomatoes, halved
For the lentil salad
- 250 g uncooked brown lentils, washed
- 1⁄4 cup olive oil
- 1⁄4 cup lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 50 g salad leaves (rocket or lambs lettuce)
- 75 g feta, sliced
- salt and pepper
- 1 onion, sliced (optional)
- 6 links pork sausage (optional)
- Heat the oven to 200°C.
- Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
- About 10 minutes before the squash is done, add in the cherry tomatoes.
- Meanwhile, cook the lentils according to the package instructions.
- Drain and let cool slightly.
- Mix with the olive oil, lemon juice, vinegar and brown sugar.
- Just before serving mix in the salad leaves and feta. Season to taste.
- Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
- If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.