Go Back

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!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small butternut squash about 500g
  • 3 Tbsp olive oil
  • 100 g green lentils
  • 1 large red onion
  • 50 g mixed rocket watercress & baby spinach
  • For the dressing:
  • 1 tsp harissa paste
  • 1 tspn fresh lemon juice
  • 1 Tbsp olive oil

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the squash in half, scrape out the seeds, then cut them into slices and remove the skin.
  3. 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).
  4. 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.
  5. Meanwhile, cook the lentils according the packaging instruction and drain (they should be al dente). Add the dressing and toss.
  6. Transfer the roasted squash and onion into a large serving dish and season with salt and pepper.
  7. Add the harissa lentils, taste and adjust the seasoning to your liking.
  8. Fold through the green leaves and serve.