Description
With the sweetness of the roasted butternut this is a true autumn salad. While it was lovely I did miss a bit of a salty note in the salad and I will definitely be making this next time with a bit of bacon or halloumi in it.
Ingredients
Scale
- 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
Soy dressing
- 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
Instructions
- 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.
- Prep Time: 25 mins