Roast red pepper & squash salad with lentils and harissa dressing
This make a nice light winter dinner for two or as part of a lunch spread. As salad leaves are in short supply in winter, sometimes I'll use the stir-fry pack from Ripple Farm, which is an assorted bag of kale, radiccio, chard and other winter leaves. These don't just have to be stir-fried - they're great torn up and thrown into a salad.
500g red kuri squash – chopped into bite sized pieces
1 red pepper - chopped into bite sized pieces
1 medium red onion - chopped into bite sized pieces
sprig of thyme (optional)
lug of olive oil
1 cup cooked green lentils (dry weight approx 100g)
salt & pepper
handful of salad leaves
some chopped parsley for garnish
3 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp agave (or honey)
1 tsp harissa paste
salt & pepper
Heat the oven to 180 degrees
Mix the pepper, squash and onion together in a large baking tray with a good lug of olive oil, pinch of salt and some sprigs of thyme (if you have any – thyme's not essential). Roast in the oven for approx 40 minutes, until the veggies are soft and starting to brown at the edges.
Meanwhile, cook your lentils by simmering in a pan of salted water for approx 10 mins, until soft but still with some bite.
Make the dressing by combining all the dressing ingredients in a jar and shaking vigourously. Adjust salt, pepper and sweetness to your taste.
Once the veggies are roasted, combine with the lentils in a big mixing bowl and pour over most of the dressing. Give it a good toss so it's all nicely mixed together. Serve on a bed of mixed salad leaves. Drizzle over the rest of the dressing and sprinkle some chopped parley to garnish.