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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
Lentils
  • 100 g brown lentils
  • water, boiling
Squash
  • 400 g squash (e.g. butternut), cut crosswise into slices approx. 5 mm thick, quartered
  • 1 tbsp olive oil
  • 0.5 tsp curry powder
  • 0.5 tsp ground cumin
Salad dressing
  • 1 lemon, use only the juice
  • 4 tbsp olive oil
  • 1 tsp honey
  • 1 tsp salt
  • 1 bunch parsley, finely chopped
Salad
  • 1 tin chickpeas (approx. 220 g), rinsed, drained
  • 1 spring onions incl. green parts, cut into thin rings
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Lentils
Cook the lentils in water for approx. 25 mins., drain and leave to cool.
Squash
Mix the squash, oil and spices, transfer to a baking tray lined with baking paper.
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.
Salad
Mix the lentils and squash with the chickpeas, spring onion and dressing. Leave the salad to infuse for approx. 10 mins., season.