‘Winter Salad’ with Lentils, beetroot and Butternut Squash with a Kale, Walnut and Orange Pesto Dressing.
Serves 2-4 either as a main or side dish. Prep time 20 mins.
Ingredients:
- 500g peeled and deseeded butternut squash, cut into 3cm/1¼in cubes
- 150g cooked beetroot cut into cubes
- 1 tin cooked lentils
- 1 medium sized avocado, peeled and chopped into cubes
- 1 tab. each of pumpkin and sunflower seeds.
Pesto:
- 75-100g (approximately 5-6 big leaves) Cavelo Nero, stem removed.
- 1 cup chopped walnuts
- 1 clove garlic
- 1½ tab. or approximately ½ an orange juice
- 4 tabs. extra virgin olive oil
- Option to add parmesan (2-3 tabs grated)
- Salt to season
- Steam cook the butternut squash for approximately 10-15 mins until tender but not soft. Take off the heat and rinse under cold water to cool down.
- While the squash is steaming, chop the beetroot and avocado and set aside.
- Rough chop the kale and place in a glass bowl. Pour boiling water over the top, cover all the leaves and leave for 1 minute. Drain and rinse in cold water. Gather the leaves into a ball in your hand and wring out all the last of the water.
For the pesto:
- In a mini food processor add the kale leaves, walnuts, garlic, orange juice, olive oil and salt and blitz until almost smooth. You can add water if the mix is to thick, it needs to be runny-ish.
Assembling the salad:
- Place the squash, beetroot, lentils and avocado into a bowl and toss through the pesto. Sprinkle over the seeds to finish.
Protein additions: crumbled feta; boiled egg; poached organic chicken; tofu.
Swaps: lentils for chickpeas; walnuts for blanched almonds; lemon for orange.
Add: Red peppers; tomatoes; quinoa; blanched broccoli florets/Brussel sprouts/green beans.
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