Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 3tablespoons olive oil, divided
- 400grams butternut squash, peeled, deseeded and chopped
- 2teaspoons ras el hanout
- 2 cloves garlic, peeled and minced, divided
- 500grams puy lentils, ready cooked
- 1 medium lemon, juice and zest
- 50grams flaked almonds
- 100grams Greek yoghurt
- 1/2 bunch coriander, fresh, chopped
Nutrition per serving
2820kJ / 672Cal
2820 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
37.2grams
Fat
23.9grams
Carbs
62.5grams
Sugars
9.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ras el hanout brings out the sweetness of butternut squash in this simple middle eastern inspired lentil salad.
Method
Step 1 of 4
Pre-heat the oven to 200°C. Toss the butternut squash with a tablespoon of oil, sprinkle over the ras el hanout and 1 minced garlic clove and mix well to coat. Roast for 25-30 minutes.
Step 2 of 4
Cook the lentils according to pack instructions. Pour over the lemon juice, 1 teaspoon of zest, half of the chopped coriander and the remaining oil and toss to coat.
Step 3 of 4
Whisk the yoghurt together with a pinch of lemon zest and the rest of the garlic. Tip the roasted butternut squash into the bowl with the lentils.
Step 4 of 4
Serve with flaked almonds, lemon garlic yoghurt and chopped coriander on top.
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