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SQUASH AND LENTIL SALAD

by Chanelle Retief (Registered Dietician)
05 January 2018


Trying to kick January off with some healthier habits? Not sure what’s for lunch this weekend? Then try this delicious Squash and Lentil salad prepared by our in house dietician Chanelle Retief.
 
INGREDIENTS
•   350g chopped butternut squash
•   4 tbsp olive oil
•   75g cucumber & mint raita or tzatziki
•   250g pack Puy (green) lentils
•   small bunch dill
 
METHOD
1   Heat oven to 220°C. Toss the squash in 2 tbsp olive oil, season and roast for 30-35 minutes or until golden.
2   Add 2-3 tsp water to the raita, stir until smooth and set aside.
3   Toss the lentils with half the raita, squash and dill.
4   Tip the lentils onto a plate, top with remaining squash, drizzle over 2 tsp olive oil and the rest of the raita.
5   Garnish with the remaining dill.
 



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