Roasted Squash, Kale And Lentil Salad
Whether you tuck into a bowl of this on its own or use it as a side to a portion of fish, pork or chicken we're pretty sure you'll like it. It's naturally sweet from the squash and apple, high in fibre and super comforting grub.
- 50 g green lentils
- 200 ml veg stock
- 150 g butternut squash
- 1 drizzle of olive oil
- a sprig of fresh thyme
- 75 g kale
- 1 green apple
- 1 shot of balsamic vinegar
- 1 handful of fresh parsley
Preheat an oven to 200ºC.
Stew The Lentils
Place the lentils into a saucepan with the veg stock and heat to a simmer.
Simmer gently for 45 minutes until the lentils are just cooked, top up with a dash more water if required.
**You can use pre-cooked lentils and skip this stage
Roast The Squash
Peel and dice the squash, then toss in salt, pepper, olive oil and leaves plucked from the fresh thyme.
Lay the squash on a roasting tray and roast for 20 minutes.
Cook The Apple And Kale
Remove the core and dice the apple into small dice the same size as the squash and cook in a small frying pan with a dash of water, the teaspoon of brown sugar and plenty of black pepper.
Fry the apple for 2 minutes until just starting to soften, then splash in the vinegar, add the chopped kale and cook for another 2 minutes.
Mix And Serve
Stir the roasted squash, apple and kale through the cooked lentils and adjust the seasoning to your own preference.
Pick plenty of leaves of parsley, but don’t chop them.
Serve the lentils to accompany meat or fish and scatter with plenty of the parsley.
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