I can’t really call this a recipe, it’s more a composition… But I’m super short of time this evening and still wanted something wholesome and tempting for work lunch tomorrow. So, after being absolutely certain I had nothing in, I made myself stop and think. And found that I actually had the makings of a delicious, colourful salad. Here it is…
makes 2 servings
1 butternut squash
1 large cooked beetroot, chopped (I used one from a vacuum pack, they’re really cheap in the supermarkets)
1 small head of broccoli, cut into florets
250 g cooked puy lentils (I used a Merchant Gourmet ready cooked sachet)
a handful of almonds, mine were smoked
juice of half a small lemon
1 tbsp dried marjoram
a tbsp or two of oil
Preheat the oven to fan 180 c
Cut the butternut squash in half and scoop out the seeds and fibres. Glug the oil into a roasting tin and put the butternut into it face down. Roast until very soft while you get on with other things, mine took an hour. Turn a couple of times during the cooking time. Chuck the broccoli in for the last 10 minutes or so.
Let the butternut cool a little and then break half of it into pieces (save the other half for another dish, soup perhaps!). I removed some of the skin, but to be honest it was so soft and beautifully caramelised that I left quite a bit of it in the salad.
Tip the rest of the ingredients into the roasting tin and mix it all together.