Directions:
- Heat the oven to 200°C.
- Toss the squash with the olive oil and seasoning and roast in a baking tray for 30-40 minutes until tender, stirring occasionally.
- About 10 minutes before the squash is done, add in the cherry tomatoes.
- Meanwhile, cook the lentils according to the package instructions.
- Drain and let cool slightly.
- Mix with the olive oil, lemon juice, vinegar and brown sugar.
- Just before serving mix in the salad leaves and feta. Season to taste.
- Arrange the squash over the top. You may have a fair bit of squash left if you use a large squash. You can use this in other salads later or make it into a soup.
- If you like, you can also fry some sausages and onions and serve them alongside the salad. Or slice the sausages and mix them, once cooked, with the lentils.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 970.69 Kcal (4064 kJ) | ||
| Calories from fat | 600.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.74g | 103% | |
|---|---|---|---|
| Cholesterol | 78.91mg | 26% | |
| Sodium | 1155.12mg | 48% | |
| Potassium | 1698.41mg | 36% | |
| Total Carbs | 60.49g | 20% | |
| Sugars | 15.82g | 63% | |
| Dietary Fiber | 22.46g | 90% | |
| Protein | 33.59g | 67% | |
| Vitamin C | 39.9mg | 66% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7.7mg | 43% | |
| Calcium | 201.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 207.35 Kcal (868 kJ) | ||
| Calories from fat | 128.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 103% | |
|---|---|---|---|
| Cholesterol | 16.86mg | 26% | |
| Sodium | 246.75mg | 48% | |
| Potassium | 362.8mg | 36% | |
| Total Carbs | 12.92g | 20% | |
| Sugars | 3.38g | 63% | |
| Dietary Fiber | 4.8g | 90% | |
| Protein | 7.17g | 67% | |
| Vitamin C | 8.5mg | 66% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 1.7mg | 43% | |
| Calcium | 43.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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