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Roasted Squash & Lentil Salad

Vibrant, fresh and comforting, this Roasted Squash & Lentil Salad can be served as a standalone centrepiece that is sure to impress or to accompany any main as a delicious side dish.

Perfect for sharing, this winter salad wonder features caramelised cubes of squash with a wonderful walnut salsa and is finished in a tasty tahini dressing – it counts towards your 30 plants a week and trust us, everyone will be coming back for more!

Storage: Tupperware in the fridge for 3 days or freezer for 2 months.

45 mins

2 people

Method

Step 1: 550g butternut, peeled + cut into 1-inch cubes

Step 2:Arrange the butternut on a baking sheet and toss with 1 tbsp olive oil, paprika and 1/4 tsp salt and pepper. Roast for 40 minutes, tossing once halfway through, until tender.

Step 3: For the Walnut Salsa, mix the coriander, parsley, walnuts, lime zest, 1 tbsp lime juice, ground cumin, and 1/4 tsp salt and black pepper. Add 3 tbsp olive oil and stir well to combine.

Step 4: In another bowl, mix tahini, remaining 1 tbsp lime juice and water to thin. Mix until smooth.

Step 5: Add squash to a serving bowl with lentils and stir through half of the walnut mix. Drizzle with tahini dressing and top with remaining walnut salsa – enjoy!