Rosemary-Roasted Butternut And Chicken Salad Recipe

step 1

• STEP 1.Dressing take a mixing bowl and add 2 tsp muscovado sugar, 2tsp pepper, 1 tsp salt, and 1 tbsp rapeseed oil. Mix all the ingredients well.

step 2

• STEP 2.Then add the butternut squash in the dressing and coat it well. Put it in an oven tray and roast it at 180 degrees c for 30mins.

step 3

• STEP 3.For the sauce mix all the ingredients very well.

step 4

• STEP 4.Lentil salad in a pan add 1 tbsp rapeseed oil, then add 1 cup chopped onion and saute until caramelized.

step 5

• STEP 5.Add the pre-cooked beluga lentils and puy lentils and mix well with the onions.

step 6

• STEP 6.Top it with freshly chopped parsley and mint leaves and mix well for some amazing flavors. Squeeze half a lemon for the citrusy flavor.

step 7

• STEP 7.Add a little pepper to taste and salt to taste and mix well.

step 8

• STEP 8.Chickpea salad in another pan add 1 tbsp rapeseed oil, minced garlic and saute it for a minute or so. Then acc the turmeric and mix it well with the oil until it turns brown then add the pre-cooked chickpea and mix well.

step 9

• STEP 9.Then add the grated carrot for more texture and color, shredded red cabbage, and mix. Add salt and pepper to taste. Saute it and let it cook for a minute or so.

step 10

• STEP 10.Serving bring the butternut squash, lentils, and chickpea salad together in one plate and top it with the tahini sauce.