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Feta, Serrano Ham and Butternut Salad

Feta, Serrano Ham and Butternut Salad

With Lentils and Peashoots

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Tender roasted butternut squash with salty serrano ham and the tart taste of feta is a delicious combination made in foodie heaven. Finish with a drizzle of honey-tahini dressing for a fresh, autumnal-tasting salad.

Tags:Under 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Red Onion

1 pack(s)

Brown Lentils

1 unit(s)


1 sachet

Tahini Paste


1 sachet


1 tbsp

Olive Oil for the dressing

1 sachet

Balsamic Vinegar


1 sachet

Vegetable Stock Powder


3 slice

Serrano Ham

1 block(s)

Feta Cheese


1 bag(s)

Pea Shoots

1 sachet

Chermoula Spice Mix

Not included in your delivery

1 tbsp


100 milliliter(s)

Water for the Lentils

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2247 kJ
Energy (kcal)537 kcal
Fat26.0 g
of which saturates11.0 g
Carbohydrate43 g
of which sugars23.0 g
Protein29 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
9x13" Baking Dish
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Pop the butternut squash on a baking tray, drizzle with oil, sprinkle over the chermoula and a pinch of salt and pepper. Toss to coat. Roast on the top shelf of your oven until golden on the outside and soft in the middle, 30-35 mins. Turn halfway through cooking.


Halve, peel and thinly slice the red onion. Drain and rinse the lentils in a sieve. Heat a drizzle of oil in large frying pan on medium high heat. Once hot, add the red onion, cook until soft and golden, 8-10 mins. Stir occasionally.


While the onion cooks, halve the lemon and squeeze half the juice into a small bowl. Add the tahini, honey and season with salt and pepper. Add the olive oil and water (see ingredient list for both amounts), stir together with a fork until well combined. Taste and add more lemon juice, salt or pepper to taste. Add a splash more water if it’s a bit thick.


Once the onion is soft, stir in the balsamic vinegar, cook for 1 minute. Pour in the water (see ingredient list for amount) and the stock powder. Stir, bring to the boil and simmer until reduced slightly, 2-3 mins. Add in the lentils, bring to the boil, remove the pan from the heat. Set aside.


Meanwhile, roughly tear the serrano ham rashers apart into pieces. Break up the feta into small chunks. Re-heat the lentil mixture if necessary and once the squash is cooked, add it to the pan with the lentils, add half the feta and stir to combine.


Spoon the lentil and squash mixture into bowls and top with the pea shoots and remaining feta. Drizzle with the dressing and share the ham between the bowls. Enjoy!