This was the first dish I cooked on the Expresso Breakfast TV Show in 2013. The theme was ‘Good Luck Foods.’ Lentils are coin shaped and the plant produces a profusion of seeds indicating prosperity.
1kg butternut squash, peeled, deseeded and cut into thin slices
1 large onion chopped
3 Tbs extra virgin olive oil
½ tsp chili flakes
sea salt and freshly milled black pepper
125g puy or green lentils, cooked and well seasoned
30g Italian flat leafed parsley, roughly chopped
50g rocket leaves
1 log of Fairview plain Chevin goats cheese
125ml salad dressing, well seasoned and made with whole grain mustard, sherry vinegar and extra virgin olive oil
Set the oven to 180C. In a large bowl, toss together the butternut and onion with the olive oil, chili flakes, sea salt and black pepper. Bake in the oven for about 25 minutes until the squash is soft and charring lightly around the edges. Cool and place on a platter. Sprinkle over the lentils, parsley, rocket and slices of goats cheese. Pour over the salad dressing and toss lightly. A delicious lunch time salad on its own or served as an accompaniment to braaied meats, fish or chicken.
Good wine choice with this salad would be the Spice Route Chenin Blanc.