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Roast Squash, Fennel & Puy Lentils with Miso Tahini Dressing

May 2, 2020 / Niki / 4 Comments

Maybe not the most spring like for the start of May but its no doubt delicious. Super simple, a bed of earthy Puy lentils, sweet roasted squash and fennel and the most amazing miso tahini dressing. Which makes EVERYTHING taste good.


This is a perfect store cupboard dish, just wholesome lentils, add some roast veg (see swaps below) and a dressing made from things you will hopefully have in your cupboard.


I think its important to add some crunch so do top with some toasted seeds or dukkah.


Swaps;

Lentils – you can use mung beans, chickpeas or butter beans

Squash & fennel – sweet potato, carrots, parsnips, aubergine or peppers – they would all be delicious.

I’m also in the process of creating some beautiful green spring like dishes so watch this space.

I really hope you love this tasty salad, let me know if you make it id love to hear what you think.

Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  15 minutes preparation time
  1 hr cook time

Ingredients

  • 1 squash peeled and cubed 
  • 1 fennel sliced 
  • 1 tbsp olive oil 
  • Pinch sea salt
  • Black pepper
For the lentils;
  • 250g puy/green or brown lentils 
  • 800ml veg stock
  • Pinch sea salt
  • Black pepper
 
Dressing; 
  • 1 tsp brown rice miso 
  • 2 tbsp tahini 
  • 1.5 tsp maple syrup
  • Juice 1/2 lemon 
  • 3 tbsp water 
  • 1 tsp soy sauce or tamari
  • Pinch sea salt 
 
To top;
  • 5 tbsp sunflower seeds toasted
  • Sprinkle seseme seeds
  • Chilli flakes
  • Fresh herbs; dill, coriander

Directions

To roast the vegetables; 
 
  1. Pre heat your oven to 180c 
     
  2. Place the veg on a couple of baking trays and coat in olive oil, salt and pepper.
  3. Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times. 
 
To make the lentils; 
  1. Next in the lentils and stock to a large pan
  2. Bring to the boil then cook on a low heat for 40 minutes until tender.
  3. Season with black pepper & salt.
 
To make the dressing;
  1. Add all the ingredients to a jam jar and mix to combine.
 
To serve;
  1. Layer the lentils with the roast veg, drizzle the dressing and toss to combine.
  2. Sprinkle on the toasted seeds, herbs and chilli.

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4 Comments

  1. Lucy J on May 8, 2020 at 8:37 pm

    Delicious, thank you. I made a weird substituted dukka for the top with walnuts, pumpkin seeds and black sesame but tasted great. We’ve made 2 recipes off your site so far, but they’ve already become staples, and my husband is a meat eater! Definitely getting your book, thanks x

    Reply
    • Niki on May 10, 2020 at 9:11 am

      Hi Lucy
      Sounds fantastic!
      And really hope you love my cookbook 🙂
      Much love, Niki xxx

      Reply
  2. Louise on July 5, 2020 at 5:30 pm

    Another delicious recipe, Niki. We are now mainly only cooking from ‘Rebel Recipes’ or your blog! Thanks.

    Reply
    • Niki on July 7, 2020 at 11:04 am

      Hi Louise
      Aww thats amazing! so happy to hear!
      much love, Nikixxx

      Reply

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Recipe Tags: Lentils butternut squash fennel miso salad tahini

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