WARM LENTIL SALAD
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.