Culpeper House

Here Lives A Man with a Pan

Salads

Slow-roast squash & garlic lentils with harissa yogurt

Toby

Ingredients

  • 1 butternut squash , peeled, deseeded and cut into 2cm slices
  • 8 garlic cloves , skin on
  • 4 small  shallots , skin on
  • 3 bay leaves
  • a few sprigs of  thyme
  • 50ml rapeseed oil
  • handful of chopped  coriander

For the lentils

  • 150g green or puy lentils
  • 1 bay leaf
  • 1 garlic clove
  • drizzle of  olive oil

For the harissa yogurt

  • 6 tbsp thick Greek yogurt
  • 1 tbsp tahini
  • 1-2 tbsp  rose harissa

For the seeds

  • 2 tbsp pumpkin seeds
  • 1 tsp cumin seeds
  • ½ tsp  rapeseed oil

Method

  • STEP 1First, prepare the lentils. Soak for at least 2 hrs or overnight. Heat the oven to 180C/160C fan/gas 4. Mix the squash, garlic, shallots, bay, thyme, oil and a pinch of sea salt in a roasting tin, cover with foil and roast for 45 mins. Remove the foil and roast for 10 mins more, until the veg is tender and caramelised at the edges. Remove from the oven and turn the heat up to 200C/180C fan/ gas 6. Toss the pumpkin seeds with the cumin, oil and a pinch of salt, and roast until popped, about 5-6 mins.
  • STEP 2Meanwhile, put the lentils in a pan with the bay, garlic and a pinch of salt. Cover with water, bring to the boil, then simmer for 20-25 mins. Drain and remove the bay and garlic. Toss with the oil and black pepper.
  • STEP 3Combine the yogurt and tahini Add the harissa to taste, then mix with the lentils. Squeeze the roasted shallots and garlic out of their skins and stir through the lentils along with a drizzle of oil from the tin.
  • STEP 4Serve the squash on the lentils, sprinkled with the coriander and seeds, and the yogurt on the side.