With the sweetness of the roasted butternut this is a true autumn salad.
By Simone Van Den Berg
I should probably not complain about the weather as that is such a typical thing to do for Dutch people, but still… I cannot resist! I am sitting in my office right now, looking at the window where there is a storm going on accompanied by heavy rain. For all I know it could be full blown autumn already, while technically, it is still supposed to be summer.
Weather all over the globe has been showing some weird patterns this summer. Hot in places where it shouldn’t be hot, wet in places where it shouldn’t be hot and so on. Maybe nature is trying to tell us something. I don’t know; I certainly do not have all the answers. What I do know is that with this kind of weather I feel an increased need for warming food. And to pretend it is still summer, I am doing so in the form of a salad. This salad I found on one of my favorite recipe websites, Good Food. Worth browsing around!
- 2 kgs butternut squash, peeled and cut into 2 cm cubes
- olive oil
- 100 gr puy lentils
- 100 gr rocket (arugula)
- 1 tsp sesame seeds, toasted
- 6 spring onions, sliced
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 red chili, seeded and chopped
- 1 garlic clove, finely chopped
- 1 tsp clear honey
- Heat the oven to 200 C. Put the squash on a baking tray, sprinkle with olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
- Whisk together the ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.