Lentils Salad with Roasted Butternut Squash / Mandarin Pure and White Crème Chive Dressing

Hi, Guys,

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!!

Recipe

 

Salad

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

 

Pure

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

 

Method:

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

lentils.

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.

Next thing

 

Puree:

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.

 

Dressing:

Make the dressing by mixing vegan crème fresh with milk, agave syrup

and fine chopped chives.

Enjoy!