Warm lentil salad with roasted squash
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Preparation time:
15 minutes
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Cooking time:
25 minutes
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Total time:
35 minutes
Ingredients
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350g pack Waitrose Ready-To-Cook Diced Butternut Squash And Sweet Potato (from the chiller)
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3 tbsp extra-virgin olive oil
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1 clove garlic, crushed
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1 tsp cumin seeds
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100g Waitrose Wholesome Lentils
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2 bay leaves
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1 tbsp red wine vinegar
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30g Waitrose Wholesome Walnuts, roughly chopped
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1 bunch large salad onions, sliced
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20g pack fresh mint, chopped
Method
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Preheat the oven to 220°C, gas mark 7. Place the squash and sweet potato in a roasting tin, scatter with 1 tbsp of the oil, garlic, cumin and seasoning. Roast for 25 minutes, until charred.
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Meanwhile, place the lentils and bay leaves in a pan with enough cold water to cover generously. Bring to the boil and simmer for 15 minutes, until just tender. Drain, remove and discard the bay leaves.
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Place the remaining oil, vinegar and some seasoning in a bowl. Add the drained lentils, walnuts, salad onions, mint and roasted veg. Toss gently together and serve with an optional spoonful of sour cream.
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This recipe was first published in April 2010.
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