roasted squash, courgette and lentil salad

Name: roasted squash, courgette and lentil salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: 400g butternut squash, 1 tbs olive oil, paprika, herbs; -add 1 courgette; -250g green lentils; -1 bay leaf; -half a veg stock cube; -tsp crushed garlic; -salad leaves; -mix of balsamic vinegar, olive oil, herbs as a dressing; feta cheese (or goats cheese)

5 steps

Prep:20minCook:40min

Updated at: Thu, 17 Aug 2023 09:45:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories350.5 kcal (18%)

Total Fat11.2 g (16%)

Carbs47.1 g (18%)

Sugars6.4 g (7%)

Protein20 g (40%)

Sodium225.5 mg (11%)

Fiber20.7 g (74%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400gbutternut squash

1 Tbsolive oil

lentils

250ggreen lentils

1bay leaf

0.5veg stock cube

garlic

crushed

to serve

Instructions

Step 1

Pre-heat oven to gas mark 6

Step 2

Put the lentils in a pan with the bay leaf, half a veg stock cube and garlic. Cover with 2 inches of cold water. Bring to a boil and simmer for 20-30 minutes-until tender, and lentils still in tact. Drain the lentils –Set aside

Step 3

Put the squash in a large roasting pan and toss with 1 tablespoon olive oil, pinch of paprika, pepper and herbs. Roast for approximately 20 minutes or until slightly browning and soft.

Step 4

Add the courgette chunks and sprinkle with the same olive, paprika and herb mix. Roast for an additional 10 minutes. leave to sit in the oven while preparing the salad.

Step 5

Stir the vegetables into the lentils and salad leaves while still warm. Add dressing and salt and pepper to taste. Lightly toss with feta cheese.