Inspired by one I had in Bristol this September. I’m sorry I don’t have exact measurements, I just eyeballed everything and used up what I had lying around.
AUTUMN SALAD – with roasted butternut squash and red lentils – 3-4 portions
1 cup red lentils cooked with salt and a bay leaf (on the bottom of the plate)
Mixed greens
Half a butternut squash roasted with olive oil, salt, pepper and rosemary
A few dates cubed (per serving)
A handful of roasted walnuts crushed (per serving)
Dressing: around the same amount of yoghurt and olive oil, ketchup and a bit of garlicky hot sauce
Before eating I heat up the squash and the lentils and construct the salad like that. I hope you like it!
by jajmacska