Christmassy Butternut Squash Salad

SERVES 6PREP COOK

butternut squash salad

240g

green lentils, pre-cooked and rinsed in cold water

1/2

butternut squash, peeled and cubed

150ml

red quinoa, cooked

1red

red onion, sliced

65g

corn salad

100ml

walnuts

100ml

goji berries

1bulb

fennel, trim lower stalk and slice lengthways into .5cm thick (8 slices)

olive oil

salt

black pepper, ground

  1. Preheat the oven to 225°C (425°F).

  2. 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.

  3. In a large bowl, add green lentils, butternut squash, red onion, corn salad, red quinoa, and goji berries.

  4. Heat a frying pan with olive oil, season the fennel with salt and pepper, and fry until golden.

vinaigrette

100ml

olive oil

1

orange, juiced

1tablespoon

coarse grain mustard

2tablespoon

white wine vinegar

salt

pepper

  1. Mix all ingredients.

horseradish cream

200ml

Creamy Oat Fraiche

2tablespoon

horseradish, grated

salt

pepper

  1. Add horseradish into Creamy Oat Fraiche and season with salt and pepper.

  1. Pour vinaigrette over the butternut squash salad and stir carefully.

  2. Arrange the salad on plates and top with horseradish cream and a slice of fried fennel.