Morrocan spiced butternut squash and lentil salad

The countdown to christmas is on, and it includes a count of the large meals to be eaten until we finally reach the culmination of this journey on Christmas day, or is it New Year's Eve?


Between now and christmas, I have two work Christmas party meals, one friends' get together and an afternoon tea with both sets of mums at the Wolseley; nevermind the two night foodie break in the Cotswolds and NYE dinner ahead. So I want simple, filling, but light and delicious dinners in between all the richness to come. This winter warmer salad is just that.


What you will need
500g butternut squash
250g green lentils
1 small onion
A handful of radishes
2 cooked beetroot
2 table spoons of ras el hanout
1 lemon
Pomegranite molasses
80g watercress
Parmesan


Firstly peel and cube the butternut squash. Add a tablespoon of oil and the ras el hanout spices, season with salt and coat the squash in the spices. Place the squash in the oven to roast for 45-50 minutes at 220 degrees.


Next cover the lentils with water, season with plenty of salt and bring to the boil. Cook for 15-20 minutes until cooked but al dente.


Very thinly slice the onion and radishes and quarter the beetroots.


When the squash is cooked, toss through the lentils with the onions and radishes and the juice of half the lemon.

Serve the salad warm on the watercress leaves with a two quarters of beetroot per plate. Drizzle over a tea spoon of pomegranite molasses and add shaved parmesan.

You can serve with another salty cheese if you fancy, feta also works wonderfully.

Gipsy Spread of course has no need or desire to limit his food intake and supplemented his warm salad with an M&S 28 day aged rump steak cooked in garlic and herb butter!