As I resumed classes, I start again salads, simpler to prepare and to eat on the benches of the uni. Today, we stay a little bit in the universe of sweet potato (which I like so much) with butternut. Watch out, although the color can reminds the sweet potato, that’s not the same at the level of the taste. This one is between zucchini and pumpkin. It is very good.
This salad is not well complicated (as usual) and savours magnificently in a lunch box. Think simply of making it the day before.
Butternut, lentil and cucumber salad
For 2 bowls :
1/3 cup uncooked lentils
4 handful lamb’s lettuce (or baby spinach)
1/4 cup feta
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).