SERVING SIZE 4
INGREDIENTS
SALAD:
1 cup black lentils
1 cinnamon stick
4 garlic cloves, peeled and smashed
salt
500 g butternut squash
1 tablespoon extra-virgin olive oil
½ teaspoon black pepper
200 g crumbled feta
2 scallions, trimmed and thinly sliced
2 tablespoons roasted pumpkin seeds
FOR THE VINAIGRETTE :
¼ cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1 tablespoon lime juice
½ teaspoon ground cumin, toasted
½ teaspoon black pepper
salt
chopped cilantro for garnish
PREPARATION
Preheat the oven to 220 c.
Rinse the lentils under running water then transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt and cover with water by 1 inch. Bring to a boil then reduce to a simmer until the lentils are tender, around 20 minutes.
Drain the lentils discarding the cinnamon stick and garlic then transfer the lentils to a large bowl.
While the lentils cook prepare the squash; trim and discard the top and bottom ends of the squash. Peel and halve it lengthwise then slice crosswise and place on a baking sheet and drizzle with 1 tablespoon olive oil and season with salt and pepper.
Roast the squash until tender, about 30 minutes then let cool for 10 minutes. Once cool add to the bowl with the lentils.
Prepare the dressing in a small bowl, whisk the olive oil, pomegranate molasses, lime juice, cumin, salt and black pepper.
Drizzle 3 tablespoons of vinaigrette over the lentils and squash.
Plate the lentils and squash and crumble over feta, scallions, and cilantro leaves. Drizzle with vinaigrette and serve with remaining dressing on the side.