Recipe

Moroccan Squash Salad

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Cinnamon & masala spiced lentils with roast veg, fresh herbs & dried fruit, topped with flaked almonds.

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serves 2

1
½
2 tsp
2 tsp
¾ cup
20g
5g
5g
2
20g
20g

serves 4

2
1
4 tsp
4 tsp
1½ cups
40g
10g
10g
4
40g
40g

ingredients

sweet potatoes – cut into cubes, skin on (1½ cm)
butternut – cut into cubes, skin on (1½ cm)
garam masala
cinnamon
brown lentils – rinse
flaked almonds
fresh mint – discard stalks
fresh coriander – chop leaves roughly
spring onions – slice thinly at an angle
dried apricots – chop roughly
dried dates – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 2

1 x sweet potatoes – cut into cubes, skin on (1½ cm)
½ x butternut – cut into cubes, skin on (1½ cm)
2 tsp x garam masala
2 tsp x cinnamon
¾ cup x brown lentils – rinse
20g x flaked almonds
5g x fresh mint – discard stalks
5g x fresh coriander – chop leaves roughly
2 x spring onions – slice thinly at an angle
20g x dried apricots – chop roughly
20g x dried dates – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 4

2 x sweet potatoes – cut into cubes, skin on (1½ cm)
1 x butternut – cut into cubes, skin on (1½ cm)
4 tsp x garam masala
4 tsp x cinnamon
1½ cups x brown lentils – rinse
40g x flaked almonds
10g x fresh mint – discard stalks
10g x fresh coriander – chop leaves roughly
4 x spring onions – slice thinly at an angle
40g x dried apricots – chop roughly
40g x dried dates – chop roughly
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Sweet potato & butternut: Place the cubes on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Sprinkle with HALF the garam masala and HALF the cinnamon, then mix and arrange in a single layer. Roast for 25 - 30 minutes, until golden and cooked.

Step 3

Brown lentils: Place a pot on medium-high heat and add boiling water (4½ cups for 4; 2¼ cups for 2). Add the lentils and boil gently for 15-20 minutes until tender. Drain, season with salt and mix through the REST of the garam masala and the REST of the cinnamon.

Step 4

Flaked almonds: Place a pan on high heat and dry toast for 2-3 minutes until lightly browned. Toss often to make sure they don’t burn.

Step 5

Serve by chopping the mint leaves roughly and mixing it through the lentils with the coriander, spring onions, roast butternut and sweet potatoes, apricots and dates. Drizzle with olive oil and top with the toasted flaked almonds.

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