Roast Squash, Lentil & Blue Cheese Salad
As the snowdrops start to appear the early signs of spring are here. It’s best not to put all your eggs in one basket though and start dreaming of warmer weather yet, for February usually has a sting! This recipe is a perfect compromise for the time of year, a salad, but with warming wintery roasted squash and red onion with comforting tangy blue cheese.
- 1 ½ kg of squash of your choosing
- 600g cooked puy lentils
- 3 red onions
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- Good bunch of mustard leaves or rocket
- 100g of soft blue cheese, dolcelatte or similar
- a few springs worth of chopped thyme
Preheat an oven to 180c, peel and dice the squash quite chunky, toss with 1 tbs of olive oil, some thyme, salt and pepper. Roast for 25-30 minutes until tender. Chop the onions, again quite chunky, toss in olive oil and balsamic and roast for 20-30 minutes. When the squash and onions are cooked put them together in a bowl with the cooked lentils, salt and pepper to taste. In a bowl arrange the leaves then place the squash and onions on top, crumble over the cheese.