Roast Squash, Braised Lentil, Feta, Chilli and Parsley Salad

Who said salads are only for summer? This is very much an Autumnal number, but no less delicious for that. The smell of garlic roasting is enough to snap anyone out of drizzly monday misery.

Recipe (serves 2)

1 onion squash (round orange ones) butternut would work

olive oil

6 garlic cloves

salt and pepper

1/2 finely sliced red chilli

1/2 pack feta

3 tablespoons greek yoghurt

Handful mint/parsley or both is best

Lentils

Rocket/spinach/salad leaves for colour and bulk (not necessary- i made do without)

Red wine vinegar/ lemon juice

Method.

Boil lentils in about double the volume of water, with a slosh of olive oil added, along with a bit of onion, a bay leaf, a garlic clove and a chilli if you have it (basically anything that will flavour them as they cook)

Scoop out seeds and slice squash into crescents (no need to peel the onion variety-but do if you’re using butternut)

Bash cloves of garlic, put into roasting tray with squash along with generous slug of olive oil, salt and pepper. Stir it around to make sure all the squash is coated, then put in the oven at 180. The squash and the lentils should be ready at the same time(about 40 mins). Meanwhile marinate the feta in the greek yoghurt and a slug of olive oil (this makes feta become how you always hope it will be -moist creamy and delicious-when in reality it’s usually dry and dull)

Finely slice the chilli. Check the lentils-they should ahve a little bite left. Drain and season with salt and pepper, lemon juice/vinegar and oil-removing any flavouring lumps (such as chilli, garlic) you added-they have done their work.

Now assemble the whole thing-first some delicately dressed leaves (f you have them), then the caramelised squash, a scattering of lentils, a crumble of feta, the finely sliced chilli, the picked herbs (parsley and mint are best) and finish it all with a drizzle of your best olive oil. Keep extra lentils for your lunch tomorrow-they go with practically everything.

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