Lentil, roast butternut squash and fennel salad

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This stunning sous vide lentil recipe pairs perfectly with roast butternut squash and fennel in this stunning, substantial salad. Cooking the lentils sous vide takes all the guesswork out of getting them to just the right consistency.

First published in 2018

Ingredients

Metric

Imperial

Sous vide lentils

Butternut squash salad

Ricotta dressing

Equipment

  • Large vacuum bags
  • Water bath
  • Chamber sealer

Method

1
Preheat a water bath to 85°C
2
Place the lentils, chicken stock, carrot, shallot, celery, bay leaves, thyme, garlic clove and salt in a vacuum bag and seal using a chamber sealer. Cook in the water bath for 90 minutes
3
45 minutes before the end of cooking, preheat the oven to 220°C/gas 7
4
Add the olive oil, fennel seeds, cumin seeds and maple syrup to a small bowl and whisk with a fork to combine
5
Place the prepared butternut squash, fennel and garlic cloves on a large non-stick baking tray. Finely shave the peel of the lemon and add to the tray
6
Drizzle over the olive oil mixture and season with a large pinch of salt and freshly ground pepper. Mix with your hands to ensure to everything is well-coated and the vegetables are spread out as much as possible
7
Roast in the preheated oven for 35 minutes, or until the vegetables are soft and caramelised, stirring a couple of times while they are cooking
8
Drain the lentils in a sieve, discarding any liquid and the carrot, celery, bay leaves and thyme
9
Remove the lemon peel and garlic from the roasted vegetables and discard. Add the drained lentils to the tray and stir, check the seasoning and leave to cool
10
Meanwhile make the ricotta dressing by adding the ricotta and Greek yogurt to a small bowl. Stir in the lemon zest and crushed garlic. Season with salt and pepper to taste
11
Chop the tarragon leaves and dill and stir half of the herbs through the vegetables and lentils. Serve the salad with a generous spoonful of ricotta dressing on top and sprinkle over the remaining herbs and crispy shallots
First published in 2018

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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