Winter Lentil Salad with roasted squash & fresh pomegranate
This is one of my all time favourite dishes at this time of year. Its perfect as it is but if you want to team it as part of a main meal then it works so well with a juicy steak and a dollop of mustard; or a fresh piece of grilled fish a squeeze of lemon. I love a salad that is filling and full of flavour so that every mouthful leaves you wanting another. Hope you enjoy it as much as I do.
Ingredients:
150g uncooked lentils
50g uncooked split barley
1 red onion diced
1/4 cucumber diced
1/2 squash roasted
Small handful fresh coriander, mint & parsley chopped finely
1/2 fresh pomegranate
1/2 pint stock/water
Dressing:
1 tbsp Olive oil
Juice of 1 Lemon
1 tsp Dijon
1 tsp maple syrup (honey works too)
Season well
Method:
To cook the lentils and barley pour over 1/2 pint boiling water or stock in a pan and bring to a simmer for 10-12 mins. You want them just cooked so the nutty texture and bite is still there. Turn off the heat and drain while we make the rest of the salad. In a separate bowl add in your diced onion and cucumber. Finely chop the herbs together and add this in as well. Once cooled add in the lentils and barley and combine. Next take your pre- roasted squash (I used pumpkin but any squash works well) take off the skins and chop into 2cm chunks adding to the salad. Now make the dressing in a little cup or bowl whisking together all the ingredients. Season to taste before pouring of the salad. Mix well to incorporate all the flavours. Lastly cut a pomegranate in half and using the back of a spot tap firmly so that the jewelled fruit falls all over the salad. Serve as it is or as part of a bigger meal. This keeps in the fridge for up to 5 days.