Lunch · Dinner · Mediterranean

Roast squash, lentil & feta salad

Name: Roast squash, lentil & feta salad
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 Butternut squash; 1 Red onion; 4 tbsp Olive oil; 1 tsp Ground cumin; 2 tbsp Red wine vinegar; 1 tbsp Clear honey; 2 tins Green lentils, drained; 200g Feta; 60g Rocket, packed separately

Sweet roast squash, salty feta and two tins of lentils pulling more than their weight.

Start to finish: 1 hr 5 min
Hands-on: 30 min
In the fridge: 4 days
Freezes: Not well

VegetarianContains dairy, sulphites

Ingredients

4 portions

1Butternut squash
1Red onion
4 tbspOlive oil
1 tspGround cumin
2 tbspRed wine vinegar
1 tbspClear honey
2 tinsGreen lentils, drained
200gFeta
60gRocket, packed separately

Plus salt, pepper and water.

Method

1
Heat the oven to 220C (200C fan). Peel and deseed the squash and cut it into 2cm chunks. Cut the onion into thin wedges.
2
Toss the squash and onion on a large tray with 2 tablespoons of the oil, the cumin and a good pinch of salt. Roast for 30 minutes, turning halfway, until soft and caramelised at the edges.
32 min, mostly hands-off
3
Meanwhile, whisk the rest of the oil with the vinegar, honey and plenty of salt and pepper in a large bowl. Drain and rinse the lentils and stir them into the dressing so they soak it up.
4
Fold the hot squash and onion through the lentils, scraping in any oil left on the tray. Leave to cool.
10 min, mostly hands-off
5
Pack into tubs and crumble the feta over the top. Split the rocket into 4 small bags to add on the day.

On the day

Eat at room temperature, or warm the squash and lentils for a minute first. Pile the rocket on top just before eating.

Cook’s tip

Squash is far easier to peel if you microwave it whole for 2 minutes first. Or skip the peeling altogether: the skin softens in the oven and is fine to eat.