This wonderful, tasty and nutritious salad came about after being inspired by Jaqueline, who writes at Tinned Tomatoes. Having come across her recipe for Butternut Squash, Puy Lentil & Rocket (Argula) Salad and having the majority of the ingredients in the store cupboard, I decided that the next day's evening meal was christened. It sounded so wonderful, with lovely flavours.
I only needed to get some puy lentils from the supermarket. Jacqueline's recipe suggested using ready to eat Puy Lentils with Porcini Mushrooms and Thyme. Having found the product at the shop I sadly had to return them to the shelf because the packet specified using a microwave to heat them and not a conventional oven (I don't use microwaves). Plus, I must admit, they were somewhat expensive being priced at £2 for one bag at our local supermarket. (Sorry Jacqueline!) So, I checked out the canned pulses and decided upon a tin of mixed salad beans which also included peppers. And they were priced at less than a quarter of the puy lentils.
And you know what, it was really tasty. It felt nutritious, as though it was doing us good after having had a blow-out consuming a few too many calories in the form of Matchmaker Cupcakes the previous day! It'll certainly be a dish we'll be making again.
Thanks for the inspiration Jacqueline!
If you liked this recipe, you may also enjoy:
'Posh Beans', actually they're not posh at all, but very hearty and nutritious!
How about putting the drained liquid from your beans to good use by trying meringues made of 'aquafaba' in this Peach Melba style Eton Mess?
This recipe has been shared with:
Warm Roast Butternut Squash, Mixed Bean & Goats' Cheese Salad. Yum
Cost: about £3.15, that's almost £1.58 per adult serving.
Difficulty: Very Easy
Time: about 35 minutes
Adapted from: Butternut Squash, Puy Lentils & Rocket (Arugula) Salad by Tinned Tomatoes
You will need:
New Potatoes, cleaned and cut in half if they are a little large.
1 Butternut Squash
1-2 tbsp. vegetable oil
1 can x 200g (drained weight) mixed salad beans
60g approx. soft Goats' Cheese, crumbled
How to make them:
1. Preheat the oven to 210c / Fan 200 / Gas 7. Place a roasting tin in the oven to be warming.
2. Clean and par boil (or par steam) your new potatoes for about 8 - 10 minutes.
3. Meanwhile prepare your butternut squash. Slice the squash in half just above the rounded bulbous part. Cut the longer 'stem' of the squash into discs about 2-3cm wide. Peel each disc and slice in half, (or even roast with the skin on as we did).
4. Coat the squash pieces in a little oil and pop onto the baking tray. Roast for about 25 - 30 minutes, tossing half way through cooking, until soft and colouring.
5. When the squash has 15 minutes of cooking time remaining, coat the par-steamed new potatoes in a little oil and place in the same roasting tin as the butternut squash.
6. Empty the can of mixed beans into a pan and heat gently on the hob.
7. Meanwhile, place the salad leaves on the plate.
8. Once the roasted vegetables are ready, throw onto the salad leaves, scatter on the strained mixed beans and top with crumbled goats' cheese.