Recipe

North African Squash Salad with Cashew Dressing

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North African Squash Salad with Cashew Dressing

A warm north African sweet and savoury lentil salad with roasted sweet potato and butternut, Turkish apricots and dates.




Ingredients to serve 2

  • 200g x Sweet Potato Chunks
  • 200g x Butternut Chunks
  • 5g x Garam Masala
  • 2.5g x Cinnamon
  • 200g x Lentils
  • 20g x Flaked Almonds
  • 5g x Mint
  • 5g x Italian Flat Leaf Parsley
  • 2 stalks x Spring Onion - finely sliced
  • 30g x Turkish Apricots - chopped
  • 20g x Pitted Dates - chopped
  • 100ml x DD Cashew Drizzle
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 400g x Sweet Potato Chunks
  • 400g x Butternut Chunks
  • 10g x Garam Masala
  • 5g x Cinnamon
  • 400g x Lentils
  • 40g x Flaked Almonds
  • 10g x Mint
  • 10g x Italian Flat Leaf Parsley
  • 4 stalks x Spring Onion - finely sliced
  • 60g x Turkish Apricots - chopped
  • 40g x Pitted Dates - chopped
  • 200ml x DD Cashew Drizzle
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat the oven to 220°C.

Washing Instruction

Wash your hands and spring onion well. Rinse your mint and italain flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Cutting your vegetables to uniform sizes makes roasting way easier this ensures that the vegetables cook to the same time.

Step 1 - Spiced Sweet Potato and Butternut

Scatter your sweet potato and butternut chunks on a tin foil-lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix through your garam masala and cinnamon and arrange in a single layer. Cover with foil and pop into the oven to roast for 25 minutes, remove your foil, sprinkle over your flaked almonds and cook for an additional 5-10 minutes until lightly browned and tender.

Step 2 - Lentils

Place a pot on high heat, add your lentils and cover with water (use 3 times the amount of water to lentils) allow to come to the boil, then reduce your heat to medium and cook for 18-20 minutes until just about tender. Drain, season with salt and pepper then drizzle with a touch of olive oil. Keep an eye on your water level and test doneness closer to the end of its cooking time, if you do have to add more water whilst cooking then do so.

TO SERVE

Chop your mint leaves roughly and mix them through the lentils with the chopped Italian flat-leaf parsley, sliced spring onions, spiced roast sweet potatoes and butternut, chopped apricots and dates. Drizzle with your DailyDish Cashew Drizzle.