Roasted squash and harissa lentil salad
I love roasting squash during the winter months – it’s so easy, healthy and makes my home smell gorgeous! The result can then be used for all sorts of dishes – soups, salads, stews, cakes, fritters and so on. This roasted squash and harissa lentil salad is perfect example, it can be served as a side dish with grilled lamb or fish – or as a vegetarian main dish with flatbread or rice. Perfect winter-warmer!
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the squash in half, scrape out the seeds, then cut them into slices and remove the skin.
- Place the squash pieces on a baking tray, rub them with 2Tbsp of oil and bake in a hot oven until tender (for about 45 minutes).
- Peel the onion, cut in half then slice and mix with the remaining oil. After 25 minutes of baking add the onion to the squash. Stir through after 15 minutes.
- Meanwhile, cook the lentils according the packaging instruction and drain (they should be al dente). Add the dressing and toss.
- Transfer the roasted squash and onion into a large serving dish and season with salt and pepper.
- Add the harissa lentils, taste and adjust the seasoning to your liking.
- Fold through the green leaves and serve.