Autumn Super Salad
A delicious Autumn Super Salad recipe from The Dairy Book of Home Cookery.
225g (8oz) butternut squash, peeled and cubed
75g (3oz) green lentils, rinsed
50g (2oz) green beans, trimmed and halved
1 tbsp olive oil
½ tbsp cider vinegar
Salt and freshly ground black pepper
40g (1½oz) babyleaf salad leaves
2 tbsp chopped mint
50g (2oz) goat’s cheese, torn
Put squash and lentils in a saucepan, cover with cold water and bring to the boil. Cover and simmer gently for 15 minutes.
Add green beans and cook for a further 5 minutes or until softened. Drain.
Mix oil with vinegar and season to taste.
Divide leaves between two bowls, top with lentils, squash, beans, mint and cheese and drizzle with dressing.