Vegetables · FIRST EDITION
Roast squash & lentil platter
Golden squash over warm lentils, with feta, pumpkin seeds and a lemon dressing.
50 minutes · Serves 2
A richer finish, a few extra ingredients or a more generous spread.
If roast vegetables are a favourite, serve them over lentils to make a generous main-course platter.
Here’s how.
- 1
Roast the squash
Heat oven to 220°C / 425°F (200°C fan). Toss squash with half the oil, cumin and salt. Roast on a wide tray for 30–35 minutes, turning once, until soft and golden.
- 2
Toast the seeds
Meanwhile toast pumpkin seeds in a dry pan over medium heat for 2–3 minutes, stirring. Transfer to a small bowl.
- 3
Warm the lentils
Add lentils and measured water to the same pan. Heat gently for 4–5 minutes. Mix remaining oil with lemon zest and half the juice, then stir into the lentils.
- 4
Build the platter
Arrange rocket and lentils on a platter. Add squash, crumble over feta and scatter the seeds. Serve remaining lemon in wedges.
Use a wide tray and leave room between wedges so the squash colours instead of steaming.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.