Lentil, roast butternut squash and fennel salad

4
1 hour 30 minutes

Ingredients

Sous vide lentils

  • 200g of puy lentils, rinsed in cold water
  • 500ml of vegetable stock, or chicken stock (use fresh stock for this for better results)
  • 1 carrot, scrubbed and cut into 3 pieces
  • 1 shallot, peeled and halved
  • 1/2 celery stick
  • 2 bay leaves
  • 1 sprig of thyme
  • 1 garlic clove, peeled
  • 1/2 tsp salt

Butternut squash salad

  • 3 tbsp of olive oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tbsp of maple syrup
  • 1/2 butternut squash, peeled, deseeded and sliced lengthways into wedges
  • 2 fennel bulbs, trimmed, halved and sliced lengthways
  • 2 garlic cloves, lightly crushed in their skins
  • 1 unwaxed lemon
  • 1 bunch of tarragon, small
  • 1 bunch of dill, small
  • 2 tbsp of crispy shallots
  • sea salt
  • freshly ground black pepper

Ricotta dressing

  • 100g of ricotta
  • 70g of Greek yoghurt
  • 1 unwaxed lemon, zested
  • 1/2 garlic clove, peeled and crushed
  • sea salt
  • freshly ground black pepper

Method

1
Preheat a water bath to 85°C
2
Place the lentils, chicken stock, carrot, shallot, celery, bay leaves, thyme, garlic clove and salt in a vacuum bag and seal using a chamber sealer. Cook in the water bath for 90 minutes
  • 200g of puy lentils, rinsed in cold water
  • 1 carrot, scrubbed and cut into 3 pieces
  • 1 shallot, peeled and halved
  • 1/2 celery stick
  • 2 bay leaves
  • 1 sprig of thyme
  • 1 garlic clove, peeled
  • 1/2 tsp salt
  • 500ml of vegetable stock, or chicken stock (use fresh stock for this for better results)
3
45 minutes before the end of cooking, preheat the oven to 220°C/gas 7
4
Add the olive oil, fennel seeds, cumin seeds and maple syrup to a small bowl and whisk with a fork to combine
  • 3 tbsp of olive oil
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tbsp of maple syrup
5
Place the prepared butternut squash, fennel and garlic cloves on a large non-stick baking tray. Finely shave the peel of the lemon and add to the tray
  • 1/2 butternut squash, peeled, deseeded and sliced lengthways into wedges
  • 2 fennel bulbs, trimmed, halved and sliced lengthways
  • 2 garlic cloves, lightly crushed in their skins
  • 1 unwaxed lemon
6
Drizzle over the olive oil mixture and season with a large pinch of salt and freshly ground pepper. Mix with your hands to ensure to everything is well-coated and the vegetables are spread out as much as possible
  • sea salt
  • freshly ground black pepper
7
Roast in the preheated oven for 35 minutes, or until the vegetables are soft and caramelised, stirring a couple of times while they are cooking
8
Drain the lentils in a sieve, discarding any liquid and the carrot, celery, bay leaves and thyme
9
Remove the lemon peel and garlic from the roasted vegetables and discard. Add the drained lentils to the tray and stir, check the seasoning and leave to cool
10
Meanwhile make the ricotta dressing by adding the ricotta and Greek yogurt to a small bowl. Stir in the lemon zest and crushed garlic. Season with salt and pepper to taste
  • freshly ground black pepper
  • 100g of ricotta
  • 70g of Greek yoghurt
  • 1 unwaxed lemon, zested
  • 1/2 garlic clove, peeled and crushed
  • sea salt
11
Chop the tarragon leaves and dill and stir half of the herbs through the vegetables and lentils. Serve the salad with a generous spoonful of ricotta dressing on top and sprinkle over the remaining herbs and crispy shallots
  • 1 bunch of dill, small
  • 1 bunch of tarragon, small
  • 2 tbsp of crispy shallots