This is such a filling salad, with the sweetness of roasted butternut squash, earthy lentils, peppery rocket and smooth, salty feta cheese….
During the summer I often eat salads for my main meal, and as such need to make sure they’re filling. Otherwise I’ll be heading for the snacks and ultimately undoing all my good work! Puy lentils are a fantastic addition to any meal as they are super high in protein and fibre, therefore keep you feeling fuller for longer.
All lentils are delicious, but I like to use Puy lentils in particular, as they hold their shape while cooking. You can also buy them ready cooked in pouches, and then simply heat through in the microwave, my preferred option. Some day’s quick fixes like this are a godsend, and as a result make throwing together a well balanced meal so much easier.
Adding the dressing to the warm squash and lentils seems to help them absorb all the lovely flavours. However, if you prefer, the dressing can be added at the end and simply drizzled over the finished salad. Such a fantastic combination of flavours, its definitely worth adding this salad to your summer repertoire!
Squash & Rocket Salad with Puy Lentils
- 350g Butternut Squash, peeled and cubed
- ½ Tsp. Dried Chilli Flakes
- 100g Wild Rocket
- 250g Puy Lentils, cooked weight (I like Merchant Gourmet pouches from Ocado)
- 60g Semi Dried Tomatoes, chopped
- 50g Feta Cheese
- 2 Tbsp. Olive Oil
- 1 ½ Tbsp. Balsamic Vinegar
- Juice of ½ a Lemon
Firstly, preheat oven to Gas 180°C fan.
Place the butternut squash cubes on a baking tray and then sprinkle over the dried chillies. Drizzle over a little olive oil, and give a quick toss to coat. Place in the oven, and cook for approx. 30 minutes. When the squash is nicely golden and cooked through, remove from oven and leave to cool slightly.
To make the dressing, add the olive oil, balsamic and lemon juice into a small bowl and whisk together. Season to taste, and give another whisk to combine.
Cook your lentils in the microwave, if using the ready cooked pouches as I do. Then add to a large bowl, along with the cooked squash and semi dried tomato pieces.
Add the dressing to the bowl, and stir well coating all the ingredients in the lovely dressing.
To plate your salad, take a large salad bowl or plate and then add the rocket leaves.
Next, add the squash and lentil mixture, spreading evenly across the rocket.
Finally, crumble the feta cheese, scattering across the top of the salad.
Serve warm, and then enjoy cold the next day if you are lucky enough to have leftovers!