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Green Lentil Salad with Butternut & Beetroot Recipe

A tasty green lentil salad bowl featuring sweet roasted butternut squash and beetroot, combined with creamy feta and dressed in a vibrant herby dressing. This dish is served with a crusty bread roll.
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Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 2

Ingredients
  

Green lentil salad

  • 300 grams beetroot
  • black pepper (to taste)
  • 0.5 whole butternut squash
  • 50 grams feta cheese
  • 1 tin tinned green lentils
  • 1 tbsp olive oil
  • 80 grams frozen peas
  • salt (to taste)
  • 2 whole shallots

Herb salad dressing

  • black pepper (to taste)
  • 4 sprig coriander
  • 3 sprig mint
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 tbsp white wine vinegar

Bread

  • 2 rolls crusty bread rolls

Instructions
 

  • set the oven to 190C 375F or gas mark 5, peel and chop the beetroot into cube, peel and chop the butternut squash into cube
  • lightly coat the baking tray with oil using a pastry brush, add the butternut squash and beetroot cubes to the baking tray coat in oil, place in the oven, cook for 15 mins to 20 mins
  • heat the olive oil in the frying pan, peel and chop the shallots in half and then in eights lengthwise, add the shallots to the pan, cook the onions till soft
  • while the onions are cooking, open the tin of lentils and place in a sieve rinse with cold water, cut the feta cheese into cubes
  • chop the mint and coriander, make a herb vinaigrette by adding 2tbsp olive oil and the 4 tsp white wine vinegar into a small bowl add half the herbs and salt and pepper and a pinch of sugar. Mix thoroughly
  • when the shallots are cooked, remove from the heat, add the lentils, add the feta cheese, stir to mix the ingredients
  • add the frozen peas to the frying pan, season with salt and pepper, return to the heat and gently warm through
  • remove the beetroot and butternut squash from the oven, place in the large bowl, add the contents of the frying pan to the bowl, add the herby dressing and mix thoroughly
  • place the contents of the bowl into a serving dish, sprinkle the remaining herbs over the top and serve
  • serve with crusty rolls
Keyword Green Lentil Salad with Butternut & Beetroot Recipe
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