Lentil and Squash Salad

As the weather warms up and summer draws nearer, there’s nothing more satisfying then a hearty yet light meal that leaves you full but not that icky ‘I ate too much and now i’m overheating’ full. I love versatile dishes that can be adapted to use whatever you have in the fridge during any season, this one is a personal favourite! 

This salad was one of the dishes I served at ‘Brunch Unearthed’ and it went down so well that there was hardly any left at the end. I think the combination of spices, the sweetness of the veg, and the grounding flavour of the garlic is what makes the dish so pleasing. Serve it warm or cold, as a main or a side, it’s just so good, and the fresh coriander just elevates the whole thing.

What brings all the ingredients together is the olive oil, so I definitely recommend using the best one you can get your hands on (extra virgin olive oil only in this kitchen). Don’t be scared to ‘drizzle’ quite a bit, not to let the veggies swim in oil but to allow all the ingredients to be lightly coated. When you add the olive oil is also when i’d recommend doing most of the seasoning, as salting the dish as whole will make sure you don’t over salt it.

This lasts about 4-5 days in the fridge stored in an airtight container, and can be reheated too.



  • 1 Cup Green Lentils/ Puy Lentils (Dry or 2 Cups Cooked)

  • 2 Cups cubed Butternut Squash

  • 2 Cups cubed Sweet Potato

  • 1 Bag Rocket

  • 1 Bag Green Beans (about 200g)

  • 1/2 cups chopped Coriander

  • 3 Cloves Garlic roughly chopped

  • 2 Tbsp ground cumin

  • 1/2 tsp Turmeric

  • 2-3 Jalapeños roughly chopped

  • Salt and Pepper

  • Olive oil


  1. Preheat the oven to 200°C/ 180°C fan

  2. If using dry lentils, cook in 2 cups of water until soft (about 20 minutes)

  3. Peel and cube the butternut squash and sweet potatoes

  4. Lightly drizzle with olive oil and add the spices, garlic, and jalapeños, a pinch of coriander and toss everything on a roasting tray

  5. Roast for 30 minutes, or until soft

  6. Toss the Green beans with the roasted vegetables and roast for an extra 5 minutes, add some salt and pepper at this stage

  7. To a large bowl add your cooked lentils, rocket, a sprinkle of cumin, salt, pepper

  8. Once the vegetables are cooked, add them in and toss the salad together, and a drizzle of olive oil and salt & pepper to taste

  9. Top with the remaining coriander (and an extra drizzle of olive oil if you want!)