Lentil, Squash and Feta Salad

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.

• Ready In: 50 mins
• Serves: 3-4

Ingredients

• 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)

Directions

1. Heat the oven to 200°C.
2. Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
3. About 10 minutes before the squash is done, add in the cherry tomatoes.
4. Meanwhile, cook the lentils according to the package instructions.
5. Drain and let cool slightly.
6. Mix with the olive oil, lemon juice, vinegar and brown sugar.
7. Just before serving mix in the salad leaves and feta. Season to taste.
8. 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.
9. 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.