Squash and lentil salad

Name: Squash and lentil salad
Prep time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 1 tsp honey; 400 g squash; 1 lemons; 1 bunch parsley; 1 spring onions incl. green parts; 5 tbsp olive oil; 100 g brown lentils; 1 tin chickpeas; ½ tsp curry powder; ½ tsp ground cumin; 1 tsp salt; salt and pepper to taste

main dish salad Autumn

Total: 1 hr 5 min. | Active: 40 min.

vegetarian, lactose-free, gluten-free

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This squash and lentil salad unites summer and autumn. The squash and lentils herald the start of autumn, while the dressing with spring onions holds on to summer. Any left-overs are ideal for a packed lunch the next day!

Recipe by:
Claudia - stylingqueen

Ingredients

for 4 person

Lentils
100 g	brown lentils
	water, boiling

Squash
400 g	squash (e.g. butternut), cut crosswise into slices approx. 5 mm thick, quartered
1 tbsp	olive oil
½ tsp	curry powder
½ tsp	ground cumin

Salad dressing
1	lemon, use only the juice
4 tbsp	olive oil
1 tsp	honey
1 bunch	parsley, finely chopped
1 tsp	salt

Salad
1 tin	chickpeas (approx. 220 g), rinsed, drained
1	spring onion incl. green part, cut into thin rings
	salt and pepper to taste

How it's done

Lentils

Cook the lentils in water for approx. 25 mins., drain and leave to cool.

Squash

Mix the squash, oil and spices, transfer to a baking tray lined with baking paper.

To bake

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.

Salad dressing

Whisk together the lemon juice, oil, honey and parsley, season with salt.

Salad

Mix the lentils and squash with the chickpeas, spring onion and dressing. Leave the salad to infuse for approx. 10 mins., season.

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