Four Ingredients X A Jar of Pesto: Butternut Squash, Lentils and Feta Salad
Four Ingredients X A Jar of Pesto: Butternut Squash, Lentils and Feta Salad
Recipe Type
Dinner
Pesto Type
Basil & Kale Pesto
Total Time
45 mins
Prep Time
5 mins
Cook Time
40 mins
Serves
40 people
INGREDIENTS
1/2
Butternut Squash
1 Block
Feta
1 Tin
Lentils
1/2
Lemon
3Tbsp
Basil & Kale Pesto
1 Nob
Butter
METHOD
Step 1
Deseed you squash and cut into small cubes.
Step 2
Spread on a baking tay and drizzle with oil, salt and pepper.
Step 3
Roast for 30 minutes or until soft in a preheated oven at 180c.
Step 4
Remove from the oven and push the squash to one side of the tray. Pour your lentils onto the freed space and add the butter on top of them.
Step 5
Cook in the oven for a further 10 minutes.
Step 6
Once cooked, add to a bowl with the pesto and crumble in half the feta.
Step 7
Mix well and then serve on a big sharing plate with the rest of the feta crumbled on top.
Step 8
Finish with a drizzle of olive oil and squeeze the lemon on top.
