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Black lentil, roasted squash, feta and pomegranate vinaigrette



SERVING SIZE 4


INGREDIENTS


SALAD:

  • 1 cup black lentils

  • 1 cinnamon stick

  • 4 garlic cloves, peeled and smashed

  • salt

  • 500 g butternut squash

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon black pepper

  • 200 g crumbled feta

  • 2 scallions, trimmed and thinly sliced

  • 2 tablespoons roasted pumpkin seeds

FOR THE VINAIGRETTE :

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons pomegranate molasses

  • 1 tablespoon lime juice

  • ½ teaspoon ground cumin, toasted

  • ½ teaspoon black pepper

  • salt

  • chopped cilantro for garnish



PREPARATION

  • Preheat the oven to 220 c.

  • Rinse the lentils under running water then transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt and cover with water by 1 inch. Bring to a boil then reduce to a simmer until the lentils are tender, around 20 minutes.

  • Drain the lentils discarding the cinnamon stick and garlic then transfer the lentils to a large bowl.

  • While the lentils cook prepare the squash; trim and discard the top and bottom ends of the squash. Peel and halve it lengthwise then slice crosswise and place on a baking sheet and drizzle with 1 tablespoon olive oil and season with salt and pepper.

  • Roast the squash until tender, about 30 minutes then let cool for 10 minutes. Once cool add to the bowl with the lentils.

  • Prepare the dressing in a small bowl, whisk the olive oil, pomegranate molasses, lime juice, cumin, salt and black pepper.

  • Drizzle 3 tablespoons of vinaigrette over the lentils and squash.

  • Plate the lentils and squash and crumble over feta, scallions, and cilantro leaves. Drizzle with vinaigrette and serve with remaining dressing on the side.


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