Tuesday, 1 November 2016

Lentil and squash salad with walnuts and cranberries.

Lentil and squash salad with walnuts and cranberries | Recipes | Gino's Italian Escape

400g butternut squash, cut into 1cm cubes
2 tablespoons olive oil
400g dried green lentils
Grated zest and juice of 2 lemons
6 tablespoons extra virgin olive oil
3 spring onions, thinly sliced
1 cucumber, peeled, deseeded and diced
75g walnut pieces
50g dried cranberries, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper


Pre-heat the oven to 180c/gas mark 4.
Put the squash in a large roasting tin, drizzle with the olive oil and season with salt and pepper.
Roast for 25-30 minutes or until soft and slightly golden – then leave to cool.

Bring a large pan of salted water to the boil over a high heat.
Add the lentils and cook for about 18-20 minutes or until tender, stirring occasionally.
Drain well and leave to cool.

Meanwhile, to make the dressing, put the lemon juice in a small bowl.
Slowly add the extra virgin olive oil, whisking constantly, until combined.
Add some sea salt and pepper.

Place the lentils and squash in a large bowl and add the lemon zest, spring onions, cucumber, walnuts, cranberries and parsley.
Pour the dressing over the salad and toss.

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