Roasted Squash, Lentil and Feta Salad
By OcadoLife
Published on 05 January 2022
Sweet, caramelised squash and sharp, salty feta are a classic match that this salad showcases perfectly. With onion, lentils and spinach, this dish is packed with veg to help you on your way to hitting that five-a-day quota. Try adding rice to make it more filling as an evening meal. Time and servings
1 hr 10 minsTotal time
4Servings
20 minsPrep time
50 minsCooking time
Ingredients
- 3 tbsp of harissa paste
- 3 tbsp of extra virgin olive oil
- 2 250g pouches merchant gourmet puy lentils
- 1 red onion, large, sliced
- 70 g of dried cranberries
- 100 g of baby leaf spinach
- 200 g of feta cheese
- 3 tbsp of red wine vinegar
- 0.5 lemon, juice only
- 1 small of squash
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Trim the squash but leave the skin on. Cut into quarters lengthways, then cut into 1-1.5cm slices. Toss the pieces of squash with the harissa and 2 tbsp oil and arrange on one large, or two small, roasting trays. Roast for 40-50 mins, or until the squash is golden and tender.Step 2
Meanwhile, heat the puy lentils as instructed on the pack and toss with the onion and cranberries.Step 3
To make the dressing, mix 1 tbsp oil with the red wine vinegar and lemon juice. Stir into the lentil mix.Step 4
Once the squash is cooked, toss with the lentils, adding the spinach. Top with the feta cheese to serve.