Butternut, lentil and cucumber salad

By Mary Devinat
February 29, 2016
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Author Notes: This salad is not well complicated (as usual) and savours magnificently in a lunch box. Think simply of making it the day before.Mary Devinat

Serves: 2

  • 1/2 butternut
  • 1/3 cup uncooked lentils
  • 1/3 cucumber
  • 4 handfuls lamb’s lettuce (or baby spinach)
  • 1/4 cup feta
  • cider vinegar
  • olive oil
  • salt and pepper
  1. Make roast the butternut in the oven. For that purpose, cut in cubes (having peeled it). In a big bowl, mix cubes with 1 tbsp of olive oil, salt and pepper. Put them on a cooktop covered with baking paper. Put in the oven in 350°F (180°C) during 20 to 30 minutes.
  2. Cook your lentils at the same time.
  3. Then, serve in beginner with the cucumber cut in small strips, lamb’s lettuce, cubes of butternut, feta, salts, peppers and seasons with 2 tbsp of olive oil and 1 tbsp of cider vinegar (per bowl).

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