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Winter Salad

Winter Salad

Roast Butternut squash with lentils and dolcelatte


A hearty vegetarian salad of dolcelatte, lentils and warm butternut squash.
Ormonde Jayne - Gourmande Jayne - Winter salad recipe

INGREDIENTS



  • 1 large butternut squash unpeeled, halved lengthways, deseeded and cut into 1cm half moons. By all means buy already prepared from the stores. Much easier

  • 6 small red onions cut into 3cm wedges

  • 3 tablespoon olive oil plus extra to drizzle.

  • 10g sage leaves

  • 1 teaspoon fine sea salt.

  • 235g puy lentils

  • The zest and juice from 1 large lemon.

  • 1 garlic clove crushed

  • 5g parsley freshly chopped

  • 5g mint roughly chopped

  • 10 tarragon roughly chopped

  • 100g dolcelatte roughly chopped


METHOD


Heat oven to 220c. Place the squash and onions in a large bowl with 2 tablespoons of oil, the sage, ¾ tsp of salt and plenty of black pepper. Mix well and spread onto a baking tray and roast for about 25/30 mins until tender and starting to caramelise. Cool for 10 minutes.


Put the lentils in a large bowl. Stir in the lemon zest and juice, garlic, herbs, 1 tablespoon of oil and ¼ teaspoon of fine salt. Add the roasted squash and onions stir gently. Transfer to serving bowl and crumble the dolcelatte over the top. Drizzle with a little olive oil.
Ormonde Jayne - Gourmande Jayne - Winter salad recipe
Very colourful and super tasty.
Enjoy.
Linda Jayne x
 

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