Warm Lentil Salad
with Roasted Veggies and Minted Feta
We love a good Bowl with Squash, Black Beans and Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
½
KNORR Vegetable Stock
100
Feta Cheese
1
Butternut Squash
120
Bulgur Wheat
(Contains Cereals containing gluten)
1
Aubergine
(May contain Celery)
1
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
2
Red Pepper Chilli Jelly
1
Lentils
1
Mint
1
Red Onion
Not included in your delivery
240
Water for the Bulgur
Nutritional information
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 pieces. Pop the squash onto a large baking tray and drizzle over some olive oil. Add the ground coriander and season with salt and black pepper. Toss to evenly coat.
Pop the tray onto the top shelf of your oven and roast until soft and golden, 30-35 mins. Halfway through cooking, add the aubergine to the tray with the squash and toss everything together before returning to the oven. Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Zest then halve the lemon. Drain and rinse the lentils in a sieve.
Boil the water for the bulgur (see ingredients for amount) in a large saucepan. Add the vegetable stock powder and stir to dissolve. Then add the bulgur wheat, bring to the boil and simmer for 1 minute. Remove the pan from the heat and cover with a lid. Set aside for 12-15 mins or until everything else is ready.
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 foil to keep warm.
Roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Keep the herbs separate. Crumble the feta into 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 with the lentils. 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 veg in the jelly so it gets and even coating. Serve the bulgur lentil mixture in deep bowls with some butternut and aubergine on top, a sprinkling of minty feta and any remaining lemon zest. Enjoy!
