Eating on Bonfire night

Lentil and squash salad with walnuts and cranberries

In my experience, until recently Bonfire night food always included toffee apples and roast potatoes.

But the feast we had tonight was quite unbelievable.
Try this to taste this dream.

It’s about squash, cucumber, walnut, cranberries, spring onion, and seasoning.

Serves 4
1 cucumber, peeled, deseeded and diced
400g butternut squash, cut into 1cm cubes
75g walnut pieces
2 tablespoons olive oil
50g dried cranberries, finely chopped
400g dried green lentils
3 tablespoons chopped fresh flat­leaf parsley
Grated zest and juice of 2 lemons
Sea salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
3 spring onions, thinly sliced

Method
1.         Pre­heat the oven to 180c/gas mark 4. Put the squash in a large roasting tin, drizzle with the olive oil and season with salt and pepper. Roast for 25­30 minutes or until soft and slightly golden – then leave to cool.
2.       Bring a large pan of salted water to the boil over a high heat. Add the lentils and cook for about 18­20 minutes or until tender, stirring occasionally. Drain well and leave to cool.
3.       Meanwhile, to make the dressing, put the lemon juice in a small bowl. Slowly add the extra virgin olive oil, whisking constantly, until combined. Add some sea salt and pepper.
4.       Place the lentils and squash in a large bowl and add the lemon zest, spring onions, cucumber, walnuts, cranberries and parsley.
5.       Pour the dressing over the salad and toss.

Published by Rob

Now 70, I'm getting back into website development and brand protection, as well as showcasing the delightful artistic talents of my beautiful wife Lynne. My projection will encompass a lifetime of database marketing, as well as the Christian democratic socialist ideals of my wife and I.

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