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