Lentil, Squash and Feta Salad

READY IN: 50mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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