Roasted butternut squash with lentils cherry tomatoes
This is a Middle Eastern dish inspired by the new master chef Ottolenghi. It has a Moroccan/Israeli style flavour to it and can be used both for a salad and a main course. Yotam Assaf Ottolenghi is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolenghi, Plenty, Jerusalem and Simple. Simple is for beginners; the others are complicated to say the least. This is my adaption of one of his Simple recipes.
Ingredients
Two red onions cut into 5-6 wedges
One large butternut squash (1kg) cut into half-moon, which is half a centimetre by 4-5cm
One can of lentils
One large lemon finely grated for zest and juiced
One clove of garlic
10 grammes of sage leaves
5 grammes of parsley
5 grams of mint
10 grammes of tarragon leaves
One container of cherry tomatoes
200 grams of feta cheese
Method
1.Preheat the oven to 270 degrees centigrade
2.Place the onions in squash in large bowl with two tablespoons of oil ¾ tsp salt plenty of pepper and the cut sage leaves. Mix well and then spread on a paper lined baking tray. Roast for 25 to 35 minutes until cooked and golden brown. Then remove from the oven set aside to cool for 10 minutes
3.Put the drain cook lentils in a bowl put the zest lemon and lemon juice, garlic, herbs and remaining teaspoon of oil and 1/4 teaspoon of South. Mix up the ingredients.
4.Then add the squash onions and cherry tomatoes to the mix and the cut up grammes of feta cheese
5.Adjust the salt and pepper and possibly lemon juice to taste
Time: it takes about an hour 2 prepare the dish.
Cost $15 to $20.
Cost per service $2-$2.50
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