Another healthy delight to tempt tastebuds in winter months!
This time I’ve used puy lentil (for bite), pumpkin (for sweetness) and feta (for saltiness). I’ve chosen to accompany it with a red wine vinegar, thyme and olive oil dressing to add some piquancy but it’s not essential if you’ve not got those ingredients in the cupboard.
There is a bit of prep to do with this one (mainly roasting of the butternut squash, which takes about 45 minutes), so it’s a good one to make in bulk.
You’ll be able to fridge this for up to 3 days to use for lunches, evening meal side dishes etc…
Lentil, Pumpkin & Feta Salad
Salad: 200g butternut squash (chopped into small cubes), olive oil, fresh thyme leaves (about 2 tbsp), 60g feta (crumbled), large bunch flat-leaf parsley (roughly chopped), 100g puy lentils, olive oil, salt & pepper
Dressing: 20ml red wine vinegar, 20ml olive oil, 1 tbsp thyme leaves
Preheat oven to 200c/GM 6. Place the cubed butternut squash on a baking tray, drizzle over olive oil, sprinkle with 1 tbsp thyme leaves, salt and pepper and roast until crispy and golden (about 45 mins). Whilst roasting, cook the lentils according to the pack instructions (normally you boil them for 15-20 mins). Once cooked, drain lentils and rinse in cold water to keep them al dente. Drain and put to one side with the cooked squash to cool. In a large bowl, mix together the cooked and cooled squash and puy lentils, stir through the thyme, feta and parsley. Lay on a serving dish and pour over the dressing. Add seasoning as required and serve.
Enjoy,
Helen x
Parlour & Pantry 
Posted on January 12, 2011
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