Puy lentil, sprout and squash salad
Whip up this wintry salad in advance as either an energy-packed lunch or side dish…
- Prep: 5 mins
- Cook: 30 mins
- Total: 35 mins
- Serves: 4
This wintry Puy lentil, sprout and butternut squash salad is perfect for the busy triathlete as you can prepare in advance and use for lunches or to accompany a piece of fish or meat.
It’s a good source of slow-releasing carbohydrate to sustain energy levels, and is loaded with prebiotics.
Ingredients
- 1 butternut squash
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 500g puy lentils
- 1 onion,
- 1 bay leaf
- 1 clove garlic
- 2 cloves
- 1 tsp red wine vinegar
- 1 tsp sugar
- 150g Brussels sprouts
- 100g soft goats cheese
- For the dressing
- 25g parsley
- 25g fresh mint
- 1 small clove garlic,
- 4 tbsps extra virgin olive oil
- 2 tbsps white balsamic vinegar
- 1 tsp coarse grain mustard
Methods
-
Step 1
Preheat the oven to 180°C/gas mark 4. Slice the squash and place on a baking tray. Toss with a little oil, cumin seeds, season and bake for 30mins or until golden and slightly caramelised. Remove and set aside.
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Step 2
Rinse lentils in cold water and put in a pan with onion, cloves, garlic, bay leaf, red wine vinegar and sugar. Pour in cold water to cover lentils by 2cm. Cover and bring to the boil for 10mins, then simmer for 20mins until lentils are tender.
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Step 3
Bring a small saucepan of water to boil. Add a little salt and cook sprouts for 5mins or until just tender. Drain, cut each one in half.
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Step 4
Add dressing ingredients to a bowl and whisk. Toss lentils and sprouts with 2/3rds of the dressing. Combine lentils, squash and sprouts in a large bowl or platter. Top with goats cheese and drizzle over remaining dressing. Serve warm.
Kate Percy
Sports nutrition cook and author 
