This salad is fast becoming one of my favourite salads. I find that it’s a perfect side dish to any protein, or just right for lunch. And I love that it’s a warm salad!
Brown Lentil Salad
1 large butternut, unpeeled, cut into half lengthways and cut into 1cm half-moons
2 red onions, cut into wedges
3 tblsp olive oil, plus extra to drizzle
10g sage leaves
100g brown lentils
1 large lemon, zested and juiced to get 2 TBLSP
1 garlic clove, crushed
5g parsley, chopped
5g mint, chopped
10g tarragon, chopped
100g bocconcini, torn into pieces [Or your favourite cheese]
Salt and black pepper
- Preheat the oven to 220 degrees.
- Place the butternut and onion in a large bowl with 2 TBSLP olive oil, ¾ tsp salt and plenty of pepper. Mix well then spread on a baking tray lined with baking paper and roast for approximately 25 to 30 minutes, until cooked and golden brown.
- While the butternut is in the oven, fill a medium saucepan half-full of water and bring to the boil. Once the water is boiling, add the lentils, reduce the heat to medium and simmer for 20 minutes, until cooked. Drain and set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, herbs, remaining 1 TBLSP olive oil and ¼ tsp salt.
- Add the roasted butternut and onion to the lentils and stir gently. Transfer to a serving platter, dot with the bocconcini, drizzle with olive oil and serve warm.
recipe created by Natasha Jugoo – Follow her @its.so.mee