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Roast butternut, pickled beetroot, feta and Puy lentil salad

Course: dinner, lunch, Main Course, Salad
Keyword: beetroot, Butternut Squash, feta, puy lentils, salad
Author: Kylee Newton

Ingredients

  • 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

Instructions

  • 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.

Notes

– Use pickled radish, pickled carrot or pickled red (bell) peppers as a substitute for the beetroot. Or if you find you don’t have any of these pickles in stock, just add any of your favourite vegetables to the roasting pan instead.
– You can also try this salad without the butternut squash and shred some grilled (broiled) salmon or trout through instead – mix it up a bit. Preheat the oven to 200 C (180 C fan/400 F/gas mark 6).