Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Roasted Squash, Lentil and Feta Salad

By OcadoLife
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…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

4 steps

  1. 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.

  2. Step 2

    Meanwhile, heat the puy lentils as instructed on the pack and toss with the onion and cranberries.

  3. Step 3

    To make the dressing, mix 1 tbsp oil with the red wine vinegar and lemon juice. Stir into the lentil mix.

  4. Step 4

    Once the squash is cooked, toss with the lentils, adding the spinach. Top with the feta cheese to serve.