A good addition to any BBQ
Serves 4 as a side
1 hour
ingredients
Butternut squash 200g
Sweet potato 100g
Red onion 1
Puy lentils 200g (cooked)
Dried sage 1 tbsp
Thyme 3 sprigs
Mint 10g
Parsley 10g
Lemon 1
Honey 1 tbsp
Garlic 1 clove
Feta 40g
Olive oil 3 tbsp
method
1. Peel the squash and sweet potato and chop into cubes. Chop the onion into 12 wedges and place all veg into a bowl.
2. Pour in 2 tbsp oil, honey, sage, thyme sprigs and stir through. Season.
3. Place on a baking tray and roast in the oven at 200°C for 30 mins.
4. Whilst the veg is roasting, cook the lentils (if using dried) and place in a bowl.
5. Add 1 tbsp oil, crush in the clove of garlic and squeeze in the juice from half the lemon.
6. Chop the mint and parsley finely and add to the lentils, then season well and stir.
7. When the veg has cooked, stir it through the lentils and then lay out on a plate.
8. Crumble the feta on top.
9. Eat and enjoy!
Comments