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Squash & lentil salad

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A dish serving squash & lentil salad


  • 350g chopped butternut squash
  • 4 tbsp olive oil
  • 75g cucumber & mint raita or tzatziki
  • 250g pack puy lentils
  • small bunch dill


  • STEP 1

    Heat oven to 220C/200C/gas 7. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 mins or until golden.

  • STEP 2

    Add 2-3 tsp water to the raita, stir until smooth and set aside. Toss the lentils with half the raita, squash and dill. Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita. Garnish with the remaining dill.

Recipe from Good Food magazine, October 2017

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