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  • Roasted Squash, Lentil and Feta Salad
Roasted squash, lentil and feta salad

Roasted Squash, Lentil and Feta Salad

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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. 
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Ingredients

  • 1 small squash
  • 3 tbsp harissa paste
  • 3 tbsp extra virgin olive oil
  • 2 250g pouches Merchant Gourmet Puy Lentils
  • 1 red onion, large, sliced
  • 70g dried cranberries
  • 100g baby leaf spinach
  • 200g feta cheese
  • 3 tbsp red wine vinegar
  • ½ lemon, juice only

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.

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