Lentil, Squash And Feta Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 butternut squash, peeled and thickly sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, minced
• 1 tablespoon cumin
• salt and pepper, to taste
• 10 cherry tomatoes, halved
• 250 g uncooked brown lentils, washed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 50 g salad leaves (rocket or lambs lettuce)
• 75 g feta, sliced
• salt and pepper
• 1 onion, sliced (optional)
• 6 links lamb sausage (optional)

Recipe

• 1 heat the oven to 200°c.
• 2 toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
• 3 about 10 minutes before the squash is done, add in the cherry tomatoes.
• 4 meanwhile, cook the lentils according to the package instructions.
• 5 drain and let cool slightly.
• 6 mix with the olive oil, lemon juice, vinegar and brown sugar.
• 7 just before serving mix in the salad leaves and feta. season to taste.
• 8 arrange the squash over the top. you may have a fair bit of squash left if you use a large squash. you can use this in other salads later or make it into a soup.
• 9 if you like, you can also fry some sausages and onions and serve them alongside the salad. or slice the sausages and mix them, once cooked, with the lentils.