BUTTERNUT, FETA AND LENTIL SALAD

After weeks and weeks of rain, we finally have some sunshine and with that comes al fresco dining.  Friday nights are always a bit of a rush for us so this salad is perfect - the butternut can be prepared in advance and then just quickly throw everything together at the last minute.  Perfect with cold roast chicken and a honey and mustard dressing.

BUTTERNUT, FETA AND LENTIL SALAD

Prep time: 10 minutes

Cook time: 35 minutes

Total time: 45 minutes

Yield: Serves 4

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Ingredients

• Half a butternut, peeled and cubed
• 2 tblsp honey
• 1 bag mixed lettuce
• 1 bag baby spinach
• 250ml tinned lentils, rinsed and drained
• Half a punnet cherry tomatoes
• 4 baby carrots, sliced
• Half an apple, finely chopped
• 1 cup red, yellow & green peppers, chopped
• 100g feta cheese

Cooking Directions

1. Preheat the oven to 190° C. 
2. Place the butternut in a roasting dish, drizzle with olive oil and roast until cooked, about 35 minutes.
3. Drizzle the honey over the warm butternut and toss to coat well. Set aside to cool.
4. Arrange the lettuce and spinach on a serving platter and top with the remaining ingredients, ending with the butternut and feta cheese.
5. Season and serve with the dressing of your choice.