Recipe: Miso roast squash with warm lentil salad
This dish is beautiful - easy on the eye and absolutely delicious.
There are a few ingredients, but don't be put off because it's super simple to pull together. This is a great dinner to share with friends. South East Asian flavours and lots of colour.
Serves 4. Ingredients:
1 Butternut Squash – peeled, cored & cut into half moons
3 Tbsp Olive oil
75g White Miso Paste
2 Tbsp Rice vinegar
2 Tbsp Soy sauce
1 Tbsp Honey
4 Spring onions - finely sliced
1 Red chilli (or crushed chilli) - finely sliced
For the salad:
1 Tin green lentils
1 Garlic clove - crushed
1 Tsp Fresh ginger grated
20g White Miso Paste
1 Tsp Honey or agave nectar
1 Tbsp Rice vinegar
1 Tbsp Tahini
3 Spring Onions - sliced in an angle
80g Tenderstem -tailed & split
80g Dark green cabbage or kale - stalks removed
30g Pumpkin seeds
Put the oven on to 180 fan. Line a baking tray with greaseproof.
Make up the marinade by combining the miso, olive oil, Mirin, rice vinegar, soy & honey. Place the squash slices on the greaseproof & coat with the marinade. Leave some to top up. Pop the tray in the oven & bake for 15 mins.
Massage the kale with a little olive oil to soften it & make up the salad dressing by combining the Miso, rice vinegar, tahini, honey & a tablespoon of water. Mix well.
After 15 mins, take the squash out, turn over, top up with marinade & pop back in for a further 15 mins.
Add oil to a pan & warm. Then add the fresh ginger & garlic. Throw in the broccoli & stir fry for 5 mins. Then throw in the lentils, stirring though before adding the onions & kale. Stir fry over a medium heat for the remaining 8-10 mins. Add a spoon of the dressing towards the end and mix through.
Arrange the warm salad on a plate, place the roast squash on top & sprinkle the seeds, spring onion & chilli flakes over to garnish. Enjoy!