
INGREDIENTS
1 butternut squash
1 teaspoon cumin
1 teaspoon smoked paprika
A good pinch of cayenne
1 tablespoon olive oil
Big handful of puy lentils, rinsed
A big bowl of baby spinach and rocket
Half a packet of feta, crumbled
A small handful of pumpkin seeds
DRESSING
1 shallot chopped finely
1 tablespoon white wine vinegar
Handful of fresh mint, chopped finely
2 tablespoons olive oil
1/2 teaspoon mustard
1/2 teaspoon sugar
Salt, pepper
METHOD
Preheat oven to 200 degrees. Halve and peel the butternut squash, scoop out the seeds and chop into inch-sized chunks. In a roasting tray, toss the squash with the cumin, paprika, cayenne and oil. Roast in oven for about 45 minutes, taking them out half way through to mix about a bit.
While that’s cooking, cover the lentils in water and boil for 20-25 minutes. Drain and rinse with cold water.
Whisk all the dressing ingredients together and set aside.
In a big serving dish, mix the salad leaves, the lentils, the crumbled feta, the warm roasted squash and toss in the dressing. Garnish with a sprinkling of pumpkin seeds.
Cookin’ Around The Christmas Tree (The Ticket, Irish Times)