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Squash and lentil salad
40 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 332
  • Fat about 17g
  • Carbohydrates about 33g
  • Protein about 12g
This is needed
This is needed for 4 people
  • water, boiling
  • 100 g brown lentils
  • 400 g squash (e.g. butternut), cut crosswise into slices approx. 5 mm thick, quartered
  • 0.5 tsp ground cumin
  • 1 tbsp olive oil
  • 0.5 tsp curry powder
Salad dressing
  • 1 lemon, use only the juice
  • 4 tbsp olive oil
  • 1 tsp honey
  • 1 bunch parsley, finely chopped
  • 1 tsp salt
  • 1 spring onion incl. green part, cut into thin rings
  • salt and pepper to taste
  • 1 tin chickpeas (approx. 220 g), rinsed, drained
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And that's how it's done
And that's how it's done
Cook the lentils in water for approx. 25 mins., drain and leave to cool.
Mix the squash, oil and spices, transfer to a baking tray lined with baking paper.
To bake
Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.
Salad dressing
Whisk together the lemon juice, oil, honey and parsley, season with salt.
Mix the lentils and squash with the chickpeas, spring onion and dressing. Leave the salad to infuse for approx. 10 mins., season.