Warm Lentil Salad
with Roasted Veggies and Minted Feta
Nutty lentils and bulgur wheat combine in thie delicious salad. Roasted butternut squash brings some sweetness as well as a pop of colour and we've added some minted feta to top everything off. It's hearty enough to fill you up but also zingy with herbs and super summery. Enjoy!
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 war 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.
Ingredients
1
Ground Coriander
100
Bulgur Wheat
100
Feta Cheese
1
Butternut Squash
1
Aubergine
(May contain Celery)
1
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
2
Red Pepper Chilli Jelly
½
Vegetable Stock Powder
1
Lentils
1
Mint
1
Red Onion
Not included in your delivery
150
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim then cut the butternut squash in half lengthways. Scoop out the seeds and cut into 2cm chunks (no need to peel). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm chunks pieces. Put them both onto one large baking tray and drizzle over some olive oil. Add the ground coriander and season with salt and pepper. Toss together to evenly coat.
Pop the tray onto the top shelf of your oven and roast until soft and golden, 30-35 mins. Turn halfway through cooking. Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Keep the herbs separate. Zest then halve the lemon. Drain and rinse the lentils in a sieve.
Boil the water (amount specified in the ingredient list) in a large saucepan. Add the vegetable stock pot and stir to dissolve. Then add the bulgur wheat. Remove the pan from the heat and cover with a lid. Set aside for 10 mins. TIP: The bulgur will cook as it absorbs the stock.
In the meantime, heat a splash of oil in a frying pan over medium-high heat. Add the red onion. Stir-fry until softened, about 5 mins. Add the garlic. Cook for 1 minute more, then add the lentils. Lower the heat to medium and warm through for 2-3 mins. Remove the pan from the heat and cover with a lid or some foil to keep warm.
Crumble the feta into small chunks. Put it in a mixing bowl with half the mint and a glug of olive oil. After 10 mins, fluff up the bulgur wheat with a fork and add it to the pan containing the lentil mixture. Mix in the parsley and remaining mint along with a pinch of lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.
When the butternut and aubergine chunks are cooked, spoon on the red pepper and chilli jelly. Carefully toss the roasted veggies in the jelly so it gets an even coating. Serve the warm lentil salad in deep bowls with some butternut and aubergine on top, a sprinkling of minty feta and any remaining lemon zest. Enjoy!
