butternut squash salad
| 240 | g | green lentils, pre-cooked and rinsed in cold water | ||
| 1/2 | butternut squash, peeled and cubed | |||
| 150 | ml | red quinoa, cooked | ||
| 1 | red | red onion, sliced | ||
| 65 | g | corn salad | ||
| 100 | ml | walnuts | ||
| 100 | ml | goji berries | ||
| 1 | bulb | fennel, trim lower stalk and slice lengthways into .5cm thick (8 slices) | ||
olive oil | ||||
salt | ||||
black pepper, ground | ||||
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Preheat the oven to 225°C (425°F).
Place the butternut squash on a baking tray and toss them in a little olive oil, salt, and black pepper. Grill until they turn nicely brown and leave to cool.
In a large bowl, add green lentils, butternut squash, red onion, corn salad, red quinoa, and goji berries.
Heat a frying pan with olive oil, season the fennel with salt and pepper, and fry until golden.
vinaigrette
| 100 | ml | olive oil | ||
| 1 | orange, juiced | |||
| 1 | tablespoon | coarse grain mustard | ||
| 2 | tablespoon | white wine vinegar | ||
salt | ||||
pepper | ||||
|
Mix all ingredients.
horseradish cream
| 200 | ml | |||
| 2 | tablespoon | horseradish, grated | ||
salt | ||||
pepper | ||||
|
Add horseradish into Creamy Oat Fraiche and season with salt and pepper.
Pour vinaigrette over the butternut squash salad and stir carefully.
Arrange the salad on plates and top with horseradish cream and a slice of fried fennel.