Summer Gem Squash & Sundried Tomato Salad
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 3, 2019.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 3, 2019.
Ingredients
Salad
- 2 gem squash
- ½ red onion
- 1 pack Puy lentils
- 1 tomato
- ½ pack baby spinach *
- 1 pack balsamic dressing
To Serve
- 100g feta cheese
- 1 pack semi-dried tomatoes
- ½ pack candied walnuts
Steps
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Prep veggies Preheat oven to 230°C. Bring a pot of unsalted water to the boil. Dice squash 2cm and cut onion into 2cm wedges.
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Cook lentils Cook lentils in pot of boiling water for 20-25 minutes, until just tender with a slight bite. Drain and rinse under cold water.
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Roast veggies Toss squash and onion on a lined oven tray with a drizzle of oil and season. Roast for about 20 minutes, until tender.
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Prep toppings Crumble feta, thinly slice semi-dried tomatoes and roughly chop walnuts.
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Finish salad Dice tomato 2cm. Add spinach and tomato to a bowl, along with roasted veggies, cooked lentils and balsamic dressing. Toss to combine and season.
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Serve salad topped with feta, semi-dried tomatoes and candied walnuts.
Nutritional Information
Energy |
2728 kj 652 kcal |
---|---|
Protein | 28.9g |
Carbohydrate | 59.2g |
Fat | 32.3g |