Embrace autumn days with this delicious and hearty salad created by Kylee Newton, taken from her new book ‘The Modern Preserver’s Kitchen’
IMAGE: LAURA EDWARDS
Sometimes, it’s simplicity I crave. Simple flavour combinations to get me through the day. I love hearty root vegetables, and for a healthier take on comfort food Puy lentils are my go-to. This may be a common go-to for you, too: roasted beetroot and squash, a bit of creamy feta chucked in for good measure, rocket (arugula) for a peppery punch…
However, this time try it with a sharp twist to the plot and add the pickled beetroot you made up weeks ago. It doesn’t even need a dressing, just a squeeze of lemon, a drizzle of quality olive oil and a good season with salt and pepper. You’ll end up adding pickled beetroot to all your salads.
Roast butternut, pickled beetroot, feta and Puy lentil salad
- 300 g (1 1/2 cups) Puy lentils, or green speckled lentils, rinsed
- 600 ml (2 1/2 cups) vegetable stock
- 500 g (1lb 2oz) butternut squash,skin on, cut into wedges 2cm (3/4 in) thick
- 3 tbsp light olive oil, or rapeseed(canola) or vegetable oil
- 1 large red onion, cut into thick wedges
- 60 g (2oz) Pickled Beetroot, cut into wedges/chunks (follow link for recipe)
- 60 g (2oz) feta cheese, crumbled
- 30-40 g (1–1 ½ oz) rocket (arugula) leaves, or fresh tarragon leaves
- juice of 1 lemon
- 3 tbsp good-quality extra-virgin olive oil
- 2 heaped tbsp pumpkin seeds, lightly toasted
- sea salt and freshly ground black pepper, to taste
- Combine the lentils and stock in a large saucepan, cover with the lid, and bring to the boil over a medium–high heat. This should take 7–8 minutes. Reduce the heat and keep at a steady simmer with the lid ajar for 15–20 minutes. Remove the lid for the last 5 minutes of cooking time to evaporate the remaining water. The lentils should be cooked but with a slight bite, so test them along the way – you don’t want mushy lentils in the salad.
- Meanwhile, place the butternut squash in a large roasting pan and drizzle over the light olive oil. Season generously with salt and pepper and use your hands to toss, coating the squash evenly. Bake in the middle of the oven for 8–10 minutes. Remove the squash from the oven and turn the pieces over, then toss in the onion wedges, coating them with some of the cooking oils. Bake for a further 10–12 minutes or until cooked.
- Remove the squash and onions from the oven and let rest for 6–7 minutes. If necessary, drain any excess water from the cooked lentils then gently toss them through the baked vegetables. Toss through the pickled beetroot, feta and rocket. Serve on a large plate, drizzled with the lemon juice and extra virgin olive oil and sprinkled with the toasted pumpkin seeds.
The Modern Preserver’s Kitchen by Kylee Newton (Quadrille, £22) Photography ©Laura Edwards
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