A delicious warm salad, a meal in itself, with brown lentils, roast beetroot, roast pumpkin or butternut squash, roast onions and goat’s feta cheese. The combination of flavours is amazing, and the roasting of the veggies is really the key to its success.
Another video recipe in collaboration with AB Vassilopoulos! It’s the last of this series, and I’m so happy to have been part of it. The good news is that something new is coming along shortly, so watch this space!
About our salad. A lentil salad is nothing new, right? But have you tried one with these vegetables? And even more so, have you tried one with these vegetables after they have been roasted? Aha. It makes all the difference. Really. Go ahead and give it a try. It’s super easy. I’d suggest using ready peeled and cubed pumpkin or butternut squash. Because you know, it’s a salad, and effort should be kept to a minimum. Don’t leave out the feta. If you can’t find goat’s feta, regular is absolutely fine. Enjoy!