Easy prep ahead lunch
How are you managing with lockdown lunches?
Here's a quick easy lunch - prepared in minutes but a properly delicious meal packed with nutrients.. On a cold day you can eat this as a hot salad - lovely and warming.
Squash and lentil salad:
All you need:
1 squash of choice - I used butternut
Green or puy lentils - I20g is ample for 2 servings
Other green veg to provide a base for the salad - I had leftover steamed Kale from dinner the night before. If needed steam the veg slightly as you like.
Fennel seeds
Chilli flakes
Olive oil
Wholegrain mustard seed
Cider vinegar (or other of choice)
Extra virgin olive oil
Nuts and/or seeds to serve (I had flaked almonds)
All you do.
Wash, halve lengthways and remove the seeds from your squash. Slice into wedges / crescents as appropriate - speedy tip - no need to peel!
Lay the squash on a baking tray(s) large enough so the slices don't overlap. Sprinkle with 1 tbsp fennel seeds, and chilli flakes to taste. Drizzle in olive oil
Bake in a 170Fan oven for 50 minutes until cooked through and starting to colour on the edges.
Rinse and place the lentils in a small saucepan. Cover generously (i.e. with 1cm of water over the lentils), bring to the boil and simmer for 30 mins or until cooked.
On a serving plate place your green veg and lay the squash and sprinkle lentils over.
Make a dressing with 1 tsp wholegrain mustard, 1 tbsp vinegar and 3 tbsp olive oil (or as you prefer) stirring to combine and season generously with salt and pepper.
Drizzle the dressing over the salad and top with toasted nuts and/or seeds
Enjoy.
As I made mine this gave me 600 KCal, with approx 32g carbs, 45g fat and 15g protein. You might want to add some extra protein on the side to ensure that you are fully satisfied.
If your squash peel is very tough just cut it off as you eat it, but I just ate the butternut squash peel and didn't notice it was there to be honest! It just takes minutes to prep the squash and the lentils and just let them cook whilst you get on with homeschooling or work.
This lunch is going to help you avoid that afternoon slump - as well as providing lots of minerals, folate, and vitamins including A, C and K. The fennel and chilli flakes give the whole dish extra depth of flavour and a lovely chilli zing!
Squashes will keep for weeks on a shelf in the kitchen - making this a fabulous storecupboard option.
