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19.01.2017

1 ratings, avg : 3.00
4-6

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!

Warm lentil salad with roast beetroot, pumpkin and goat’s feta www.thefoodiecorner.gr Photo description: Top view ingredient photo. Bottom left half a pumpkin with the seeds showing in the hollow part, top left three whole onions, top centre a pile of raw lentils, top right a chopping board with two pieces of feta and a small bowl of peppercorns. Bottom right a black bowl of 5 whole beetroot, topped and tailed. Bottom centre a handful of rocket leaves. All sitting on a dark wooden surface.

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!

Warm lentil salad with roast beetroot, pumpkin and goat’s feta www.thefoodiecorner.gr Photo description: Top view of a bowl of lentil salad, pieces of beetroot, pumpkin, onion and feta scattered all over. Some rocket leaves garnishing the top. Bowl is sitting on a dark wooden surface, with more rocket leaves scattered to its left. Wooden serving spoons just visible to the right of the bowl.

Ingredients

For the vegetables

400gr beetroot, peeled and cubed

150gr onion, peeled and cut into chunks

1 ½ Tbs olive oil

800gr pumpkin or butternut squash, peeled and cubed

½ tsp salt

For the dressing

4 Tbs olive oil

4 Tbs balsamic vinegar κουτ. σούπας ξύδι μπαλσάμικο

2-3 tsp lemon juice

1 tsp mustard

1 tsp salt

½ tsp thyme

½ tsp cumin

½ tsp black pepper, freshly ground

To assemble

650gr boiled brown lentils (about 300gr raw)

250gr goat’s feta cheese

rocket (arugula) leaves to garnish

Step 1

Preheat your oven to 160C fan assisted (180C conventional) and line a baking sheet with grease proof paper.

Step 2

In a bowl toss the beetroot, onions and half a tablespoon of olive oil. Hands are better. Lay onto the one side of the baking sheet and roast for 10 minutes.

Step 3

In the same bowl toss the pumpkin with one tablespoon of oil. Take the sheet out of the oven, add the pumpkin to the other side, sprinkle everything with half a teaspoon of salt and continue roasting for another 20 minutes.

Step 4

Whisk the dressing ingredients together.

Step 5

Transfer the lentils to a serving bowl, toss well with the dressing, then add the roasted veggies. Scatter the feta over the top and garnish with rocket leaves. Enjoy warm.

Photo credits: Production team for #madewithAB
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The Greek post for this recipe is sponsored by AB Vassilopoulos. All opinions are my own.

1 ratings, avg : 3.00

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