Crispy lentil and roasted squash salad with salsa verde
Crisp, nutty, fried Puy lentils complement tender roasted squash beautifully. You can use sweet potato here in place of squash, and embellish this lovely autumn salad further with some crisp-fried...
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Ingredients
- 1 squash, such as butternut or onion (about 1kg)
- 2 garlic cloves, bashed
- 4 sprigs of rosemary
- 3 tbsp olive or rapeseed oil
- 150g cooked Puy (or similar) lentils
- Sea salt
- black pepper
- 1 small garlic clove
- 25g picked parsley leaves
- 2 anchovy fillets in oil -(optional)
- 2 tsp capers, rinsed
- 1 tsp English or Dijon mustard
- 2 tsp lemon juice
- 4 tbsp extra virgin olive oil
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