Butternut squash & black lentil salad
Shopping list
2 x medium butternut squash
2 x red onion
100g black lentils
Fresh sage
Fresh mint
Best quality Om Waleed Olive Oil
2 cloves of garlic
Salt
To dress
2 good quality figs
Gorgonzola cheese (good quality)
Method
Boil lentils in a pan of water until tender and drain.
Line and oven tray with greaseproof paper.
Remove seeds from butternut squash and then cut in to slice (around 1 cm in width).
Slice the onion, crush the garlic and mix together in a large mixing bowl with the butternut squash, add the fresh sage, a good splash of olive oil and then season well with salt and pepper.
Spread the mixture out evenly on the lined baking tray.
Cook for half an hour at 180*c
Take the cooked veg from the oven and allow to cool.
Put the cooled cooked vegetables into a large bowl, add the lentils, chopped fresh mint, season with salt and a good drizzle of live oil and mix well.
Tip the mixture on to your favourite serving plate and sprinkle with gorgonzola and quartered figs.
Enjoy!
