Feta, Serrano Ham and Butternut Salad
With Lentils and Peashoots
Tender roasted butternut squash with salty serrano ham and the tart taste of feta is a delicious combination made in foodie heaven. Finish with a drizzle of honey-tahini dressing for a fresh, autumnal-tasting salad.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Butternut Squash
1
Chermoula Spice Mix
1
Red Onion
1
Lentils
1
Lemon
22
Tahini
15
Honey
12
Balsamic Vinegar
(Contains Sulphites)
1
Vegetable Stock Powder
3
Serrano Ham
100
Feta Cheese
40
Pea Shoots
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the butternut squash then halve lengthways and scoop out the seeds. Chop it widthways into 2cm slices, then chop into 2cm chunks (no need to peel!). Pop the butternut squash on a baking tray, drizzle with oil, sprinkle over the chermoula and a pinch of salt and pepper. Toss to coat. Roast on the top shelf of your oven until golden on the outside and soft in the middle, 30-35 mins. Turn halfway through cooking.
Halve, peel and thinly slice the red onion. Drain and rinse the lentils in a sieve. Heat a drizzle of oil in large frying pan on medium high heat. Once hot, add the red onion, cook until soft and golden, 8-10 mins. Stir occasionally.
While the onion cooks, halve the lemon and squeeze half the juice into a small bowl. Add the tahini, honey and season with salt and pepper. Add the olive oil and water (see ingredient list for both amounts), stir together with a fork until well combined. Taste and add more lemon juice, salt or pepper to taste. Add a splash more water if it’s a bit thick.
Once the onion is soft, stir in the balsamic vinegar, cook for 1 minute. Pour in the water (see ingredient list for amount) and the stock powder. Stir, bring to the boil and simmer until reduced slightly, 2-3 mins. Add in the lentils, bring to the boil, remove the pan from the heat. Set aside.
Meanwhile, roughly tear the serrano ham rashers apart into pieces. Break up the feta into small chunks. Re-heat the lentil mixture if necessary and once the squash is cooked, add it to the pan with the lentils, add half the feta and stir to combine.
Spoon the lentil and squash mixture into bowls and top with the pea shoots and remaining feta. Drizzle with the dressing and share the ham between the bowls. Enjoy!
