Butternut Squash & Brown Lentil Salad With a Smoked Garlic Cumin Spiced Tahini Drizzle

Name: Butternut Squash & Brown Lentil Salad With a Smoked Garlic Cumin Spiced Tahini Drizzle
Prep time: 30 min
Yield: 4
Cuisine: European
Ingredients: ½ Butternut Squash peeled, cut into thin slices; 3 Shallots cut into wedges; Extra virgin olive oil @colive.oil; Small handful Pea shoots; 200g Cooked Lentils – I used @oddpodsfoods brown lentils; 50g Lambs lettuce half a bag; 1 Lemon juiced; 20 Fresh Sage leaves chopped; Seeds of choice – I used pumpkin seeds; Sea Salt; Freshly ground black pepper; DRESSING; 6 Smoked Garlic cloves crushed OR 2 regular garlic cloves crushed; 60ml Lemon juice; 140g Tahini paste; ½ tsp Sea salt; Pinch ground cumin; 6 tbsp Coldwater

by Zarina February 21, 2021

February 21, 2021

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I do love warm salads. The flavours and textures in this salad are off the charts… nuttiness from the lentils, creaminess from the butternut squash, freshness of the leaves, garlicky spiced tahini, and crunchy pumpkin seeds.

The butternut squash is roasted in the oven with shallots and a sprinkling of chopped sage leaves until slightly charred. The brown lentils are mixed with pea shoots, lambs, lettuce, EVOO, and lemon juice, seasoned and piled up in the middle of the plate. I arranged the butternut squash around the lentils and leaves, then drizzled over the dressing made with tahini, EVOO, lemon juice, cumin, and garlic, which I smoked on the Big Green Egg BBQ and finally topped with some pumpkin seeds.

Butternut Squash & Brown Lentil Salad With a Smoked Garlic Cumin Spiced Tahini Drizzle

Serves: 4 Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

½ Butternut Squash peeled, cut into thin slices

3 Shallots cut into wedges

Extra virgin olive oil @colive.oil

Small handful Pea shoots

200g Cooked Lentils – I used @oddpodsfoods brown lentils

50g Lambs lettuce half a bag

1 Lemon juiced

20 Fresh Sage leaves chopped

Seeds of choice – I used pumpkin seeds

Sea Salt

Freshly ground black pepper

DRESSING

6 Smoked Garlic cloves crushed OR 2 regular garlic cloves crushed

60ml Lemon juice

140g Tahini paste

½ tsp Sea salt

Pinch ground cumin

6 tbsp Coldwater

Instructions

Preheat oven to 200°C

Place butternut squash slices, sage, and shallots on an oven tray, drizzle with olive oil, season with salt and pepper, and roast in the oven until cooked through and slightly charred, set aside to cool.

Whisk together all the ingredients for the tahini in a bowl, set aside

Place brown lentils in a bowl and mix with pea shoots, lambs lettuce, lemon juice, olive oil, salt, and pepper

Arrange the lentil salad in the middle of the platter in a mound and the roasted butternut squash and shallots all around

Drizzle with the tahini dressing and sprinkle with seeds

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Salad squash tahini

Butternut Squash & Brown Lentil Salad With a Smoked Garlic Cumin Spiced Tahini Drizzle

Butternut Squash & Brown Lentil Salad With a Smoked Garlic Cumin Spiced Tahini Drizzle

Ingredients

Instructions

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