Recipe

Moroccan Squash Salad

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Moroccan Squash Salad

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




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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