Keeping things simple this week with a tasty little lunchtime salad combining the best of autumn/winter veggies; butternut squash that’s roasted until it’s soft and sweet and caramelised; and vibrant green kale that’s popped in the oven for a quick 5 minutes to crisp up. Mix through lentils [we use Puy lentils but any cooked pulse works, or sub another grain such as quinoa or rice], top with feta, and toasted hazelnuts and we have lunch!
Squash, kale, puy lentil saladPrint This
- 1 butternut squash
- 1 1/2 tbsp extra-virgin olive oil
- 100g kale leaves, chopped
- 1 tsp garlic granules
- 300g cooked Puy lentils
- 40g hazelnuts, roughly chopped
- 100g feta [dairy or dairy-free]
- Pinch of salt
 Preheat the oven to 180ºc. Chop the butternut squash into thin circles and then cut the circles in half. [you can also peel the butternut squash, if you prefer, but it’s perfectly fine to leave it in on!] Scatter the squash onto a baking tray, drizzle with 1 tablespoon of oil and season with salt and pepper. Place in the oven to roast for 30 minutes.
 Meanwhile, place the chopped kale in a bowl and add the remaining 1/2 tablespoon of oil and the garlic granules. Use your hands to massage the oil into the kale before scattering onto a baking tray. Place the chopped hazelnuts on the same tray [or a separate tray if there’s no space!]
 When the squash has 5 minutes before it’s finished roasting, place the kale and hazelnuts into the oven so that the kale crisps a little and the hazelnuts are a slightly toasted.
 To finish, combine the crispy kale and cooked Puy lentils together and line your lunchboxes. Top with the butternut squash, crumble over the feta, and add the toasted hazelnuts. Enjoy!