Page 528 - YC Cooking School

Fresh and Simple

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Roasted butternut and lentil salad with lemony mustard

dressing

Serves 2-4 | Preparation time: 10 minutes | Cooking time: 30 minutes

What you’ll need:

Ingredients

For the butternut and lentil salad

750g butternut (or pumpkin) cut into thumb-sized chunks
1-2 Tbsp (15-30) olive oil
½ tsp (2.5ml) ground cumin

½ tsp (2.5ml) ground coriander
1 can x 400g lentils, drained
½ red onion, chopped
100g feta or goat’s cheese, roughly crumbled
Salt and freshly ground black pepper
1 Tbsp (15ml) chopped fresh mint
1 Tbsp (15ml) flat-leaf parsley (or coriander)

For the lemony mustard dressing

1 Tbsp (15ml) olive oil
2 Tbsp (30ml) lemon juice

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