Squash & Puy Lentil Salad

Roasted squash brings warmth and depth to this vibrant, heart-healthy salad, paired with nutty lentils and fresh herbs. Finished with a tangy dressing, it’s a satisfying mix of flavours and textures that works just as well for easy lunches as it does for light dinners.

MAIN VEGETARIAN FOOD WASTE TIP PREP & COOK: 40Min

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Ingredients

1kg butternut squash, peeled, deseeded and diced

2 tbsp rose harissa paste

1 tsp LoSalt®

150g dried puy lentils

1 red pepper, diced

150g cherry tomatoes, halved

25g pack parsley, roughly chopped

1 tbsp pomegranate molasses

½ tbsp oil

Nutritional Information

Energy (kcal): 85, Protein: 3.5g, Fat:2.0g, Sat Fat: 0.4g, Carbs: 11g, Sugar: 5.0g, Fibre: 3.6g, Salt: 0.23g

Instructions

Preheat the oven to 200oC, gas mark 6.
Toss the squash with the harissa and ½ tsp LoSalt on a large baking tray and roast for 30 minutes. Allow to cool.
Cook the lentils in boiling water for 25 minutes until tender, drain and rinse under cold water.
Transfer to a large bowl and stir in the pepper, tomatoes and most of the parsley.
Add in the remaining ½ tsp LoSalt, pomegranate molasses and oil and toss well together.
Transfer the lentils to a large serving plate and top with the squash, sprinkle with the reserved parsley to serve.

Food Waste Angle

This dish is ideal for meal prep and packed lunches using batch-cooked ingredients. It encourages full use of vegetables and reduces reliance on highly processed convenience foods.