Hassle-back Butternut Squash, Lentil & Chickpea Salad With a Curry Leaf Chimichurri Dressing

Instructions

1. Preheat the oven to 180°C
2. Place the squash onto an oven tray, cut side down, brush with oil and sprinkle with salt and pepper. Remember to brush the tray with a little oil so the squash doesn’t stick.
3. Bake the squash in the oven for 15 mins to soften slightly
4. Remove from the oven and place on a chopping board
5. Place chopsticks on either side of one squash half. This helps you not to cut all the way through the squash!
6. With a sharp knife, deeply score the squash in your desired pattern, being careful not to cut all the way through
7. Place the squash back on the oven tray, brush with more oil and bake until soft. Remove from the oven and set aside to cool.
8. In a pan on medium heat with a little oil, toast the curry leaves and mustard seeds until the leaves start to crisp and the mustard seeds begin popping.
9. Place the toasted leaves on absorbent paper to drain, then transfer to a food processor with all the other dressing ingredients, blitz until all combined.
10. Add all the salad ingredients in a large bowl, then pour in half the dressing and mix well. Taste and adjust salt, pepper, chilli to your liking.
11. Tip the salad onto a large serving dish, then carefully lift the butternut squash from the tray (I used two flat flexible turners to help me) and place the squash on top of the salad
12. Pour the remaining dressing over the squash and serve at room temperature
13. Enjoy!