Lentils Salad with Roasted Butternut Squash / Mandarin Pure and White Crème Chive Dressing
I love to play! Hope you love it too, because today we play the food game
together! This dish is perfect for someone who has a real passion and
time for being playful with the food.
I love this combination, the lightness and flavors in this salad. It takes a
little more time to make but all that time spent preparing it is all worth it,
and you will love the result too!!
190 g puy lentils
1 baby shallot
50 – 70 g of Butternut Squash
20 g radish
30 g carrots
20 g cucumber
1 clove of garlic
1 tbsp. of smoked paprika
salt and pepper
120 g Butternut Squash
1 large mandarin
140 ml of coconut milk
200 ml of water
White Crème Dressing
50 g vegan crème fresh
15 g fresh chive
15 g almond, hazelnut or any milk (choice it up to you) (the choice is yours)
½ tbsp. of dark agave syrup
For this salad planning ahead is necessary. I soaked the lentils over night,
changing the water three times during a next day. Cooking the lentils till
the water starts to boil, strain off the water, repeating the process once
more. Put the cooked and cooled lentils into a bowl.
While the lentils are cooking, peel the butternut squash, remove the seeds
and cut the butternut into the small cubes (note: if you do not want to use
the whole butternut, you might be able to buy ready cut butternut cubes at
your local organic shop). The next step is to place the butternut squash
cubes into the non-stick baking dish, mix in the smoked paprika, thyme
and crushed garlic. Roast in a preheated oven at 180oC till soft, but not
too well done. Allow it to cool down then add it into the bowl with the
This salad contains more lovely vegetables such as radish, cucumber and
carrots all roughly grated. Finally, I pan fry finely chopped shallots in
cooking olive oil till they become golden, and add them to the bowl.
Put the butternut squash cut into small cubes into a saucepan, add
mandarin zest, juice, coconut milk and water. Cook it slowly until the
butternut is very soft.
When cooked, strain and blend for 3-5 minutes till very smooth. Season
to your taste with sea salt and freshly ground black pepper and also add
about 10 drops of cider vinegar for a little kick to it. Mix it well together.
Make the dressing by mixing vegan crème fresh with milk, agave syrup
and fine chopped chives.