Roasted Butternut Squash, Broccoli and Lentil Salad With Tahini Dressing
Topped with a rich and creamy vinaigrette, this roasted butternut squash, broccoli and lentil salad with tahini dressing makes a delicious and satisfying lunch or light dinner.
Equipment
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Ingredients
- 350 g butternut squash
- 1 red onion
- 150 g tenderstem broccoli
- olive oil
- 200 g Puy lentils
TAHINI DRESSING:
- 100 ml yoghurt
- ½ tsp salt
- 1 garlic clove grated
- 2 Tbsp tahini
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 4 Tbsp of lemon juice
- 2-3 tsp of maple syrup
- Salt and pepper to taste
- 3 Tbsp of water
TOPPINGS:
- fresh parsley
- flaked almonds
Instructions
- Preheat oven to 200C/fan 180C/gas 6.
- Peel butternut and cut in 2cm [0.8 inch] dice. Place on a roasting tray with a drizzle of olive oil. Place the broccoli on another roasting tray with a drizzle of olive oil.
- Roast the butternut for 15 minutes, then add the red onion cut into eights to the roasting tray. After another 15mins, place the broccoli in the oven. Roast all the vegetables for another 10-15mins until broccoli is done.
- While the vegetables are cooking, bring some water to the boil in a saucepan. Add lentils and cook according to packet instructions. Lentils should be cooked in 10-12mins. Make sure not to overcook them, they should still have a bite. When done, drain and set aside.
- Make the dressing by mixing together all the dressing ingredients. Add the water little by little last so that to get your desired consistency.
- Place cooked lentils on a serving tray. Top with roasted vegetables, fresh parsley and flaked almonds. Serve straight away with a drizzle of tahini dressing on top.
Nutrition
Calories: 1317kcalCarbohydrates: 211gProtein: 74gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 13mgSodium: 1316mgPotassium: 1845mgFiber: 77gSugar: 35gVitamin A: 40000IUVitamin C: 264mgCalcium: 642mgIron: 22mg