Roasted Squash, Lentil & Pepper Salad

Servings 5
Calories 429 kcal

Ingredients
  

  • 1 tbsp honey
  • 75 g walnuts
  • 4 tsp dukkah
  • 1 kg butternut squash or pumpkin, peeled and diced
  • 1 large red bell-pepper, seeds and pith removed, diced
  • 1 large red onion, sliced
  • 2 tbsp olive oil
  • 400 g tin (240g drained weight) green lentils, drained and rinsed
  • 1 large bag watercress

Yoghurt Dressing

  • 140 g Greek yoghurt (use dairy free if preferred)
  • 30 ml extra virgin olive oil
  • 2 tsp lemon rind, finely grated
  • 1 tsp honey
  • 40 ml fresh lemon juice

Instructions
 

  • Preheat the oven to 200˚C/400˚F. Line 2-3 large oven trays with foil.
  • Pour the honey into a frying pan and place over a low heat. Add the walnuts and 2 tsps dukkah and stir well for one minute.
  • Pour the mixture onto one of the baking trays. Bake for 5 minutes. Leave to cool.
  • Place the squash / pumpkin, red bell-pepper and onion onto the other baking trays. Sprinkle the remaining dukkah over the top. Add the olive oil and mix well to coat.
  • Spread evenly over the trays. Roast the squash/pumpkin for 30-35 minutes, turning after 15 minutes of cooking time. Roast the onion and pepper for 25 minutes, turning after 15 minutes of cooking time.
  • Mix the yoghurt ingredients in a bowl until well combined.
  • Arrange the lettuce leaves and lentils in serving bowls. Top with the roasted vegetables, nuts and dressing. Serve.
  • Store any leftover nuts in an airtight container for up to 2 weeks. Store any remaining salad in an airtight container and refrigerate for up to 2 days.

Notes

Serves 5
Per serving:
  • 429 calories
  • 25 g fat
  • 41 g carbs
  • 10 g protein
Keyword For all Plant Based Diets

Dea Nurul

Author Dea Nurul

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