Ingredients

For the salad

butternut squash, peeled & diced

olive oil

1/2 tsp

chilli flakes

1 x 500g

pack of cooked beetroot, diced

tin of green lentils, drained and rinsed

small bag of baby spinach

a small handful

pumpkin seeds, toasted

a good sprinkling

Steenbergs Perfect Salt

For the dressing

350g

tub of coconut yoghurt

clove of garlic, crushed

1/2

lemon, juiced

a small handful

fresh parsley

sea salt & pepper to taste

A delicious vegan salad to serve as part of a lovely summer spread.

Serves 4-6 or more for a buffet

Recipe created by Finding Thyme.

Method

Pre-heat your oven to 180C
Prepare the butternut squash and place in a roasting tray mixed with 2 tablespoons of olive oil, chilli flakes and a good seasoning of salt & pepper. Roast in the preheated oven for 30-40 minutes until golden. Set aside until needed.
In a large bowl, place the chopped beetroot, green lentils and roasted squash, season with salt & pepper and a drizzle of olive oil and combine.
Place the spinach in your serving bowl, add the vegetables and half the pumpkin seeds and toss lightly to combine.
Mix all of the dressing ingredients together in a bowl (adding a little olive oil or water to make a pouring consistency) and drizzle some over the salad, finally sprinkling over the rest of the pumpkin seeds. Serve the rest of the dressing on the side.