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
Ingredients
-
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
Directions
-
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).
See what other Food52ers are saying.