Friday - - Food -

Prep time 15 mins Cook­ing time 30-40 mins Serves 4-6

500g but­ter­nut squash, peeled and cubed 1 cin­na­mon stick 4 tbsp olive oil 400g can puy lentils, rinsed 1 onion, roughly chopped 1 clove gar­lic, finely chopped 2 cel­ery stalks, chopped 1 small lemon, zested and juiced 4 tbsp finely chopped Ital­ian pars­ley 1 tbsp finely chopped mint 100g feta cheese, crum­bled or cubed

Pre­heat the oven to 200°C and grease a large roast­ing pan. Add the squash and sea­son with salt and black pep­per. Add a cin­na­mon stick and driz­zle half the oil over. Roast for 20 min­utes, then set aside In a pan, sauté the onion, gar­lic and cel­ery in the re­main­ing olive oil. Add lemon juice, zest and herbs, then fold into the lentils. Care­fully toss the roasted squash with the lentil mix­ture and trans­fer to a serv­ing plat­ter. Scat­ter feta cubes over and stir lightly be­fore serv­ing.

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