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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
- 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
- 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.
- Cook your lentils at the same time.
- 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).