squash, lentil & pistachio salad with yogurt labneh

ingredients

10

count

nutrition

508

calories

total time

30

mins

serves

5

servings

method ingredients

ingredients

1/2 butternut squash, peeled and chopped into bite-size pieces
freshly ground sea salt and pepper
400g brown lentils
2 cups water
3 tbsp shelled pistachios
2 tbsp mixed seeds – sunflower, pumpkin, linseed
zest of 1/2 lemon
2 tbsp extra-virgin olive oil
2 tbsp fresh mint and parsley, chopped
500g Glenisk 0% Fat Natural Irish Strained Protein Yogurt

method

Preheat an oven to 220°C/200°C fan/475°F.
In a roasting tin, mix the butternut squash with the oil, salt and pepper until well combined. Roast in the oven for 20-25 minutes or until cooked through.
Place the cooked squash and lentils in a large mixing bowl.
Add the rest of the ingredients (use 3/4 of the labneh) and mix thoroughly.
Place on a serving dish and crumble the remaining labneh over the top.

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