Roasted Squash Salad with Giant Couscous, Puy Lentils & Lemon Mustard Dressing.
I don't know about anyone else, but I always seem to have random bits of half-used veg in the fridge. It was for this exact reason that I made this salad, which as it happens turned out to be a pretty great 'cobbled together with bits and pieces' affair.
Crumbled feta is a nice addition however if I have none to hand, or am simply not in the mood, this makes a perfectly good stand alone salad and therefore a great vegan option (with the puy lentils your protein is covered too).
1 hour to prep and cook
For the salad:
1 tbsp olive oil
1 x small butternut squash (or 1/2 leftover large squash), skin removed, cut into rings and then halved
1 x small red onion, finely sliced
1/4 red cabbage, finely sliced
1/2 small cucumber, finely sliced
100g giant couscous
100g puy lentils
100g feta, cut into chunks (optional)
For the dressing:
4 tbsp olive oil
Juice of 1/2 lemon
1 tsp mixed herbs
1 tsp wholegrain mustard
1. Pre-heat the oven to 180 degrees (fan). Place the squash in a baking tray and coat in 1 tbsp olive oil and some seasoning. Roast for 40-50 minutes or until the squash is soft but holding shape.
2. Cook the couscous and puy lentils according to packet instructions to coincide with the squash.
3. Meanwhile, prepare the dressing by combining all of the ingredients and mixing thoroughly to combine. Season to taste.
4. If you are serving immediately, combine all of the ingredients (except the feta) in a large mixing bowl and pour the dressing over, mixing well to coat everything. Serve the feta crumbled on top so that it does not break up into the salad.
*If you are not serving immediately, combine the couscous and lentils in a separate smaller bowl and mix with 3/4 of the dressing whilst still warm. When you are ready to serve the salad, combine all of the other ingredients (except the feta) along with the dressed couscous and lentils and pour over the remaining dressing. Serve with feta crumbled on top.