Roast Squash, Fennel & Puy Lentils with Miso Tahini Dressing
A simple dish of roast squash, fennel and earthy puy lentils with a delicious miso tahini dressing - perfect for lunches or an easy dinner.
Ingredients
- 1 squash peeled and cubed
- 1 fennel sliced
- 1 tbsp olive oil
- Pinch sea salt
- Black pepper
For the lentils
- 250 g puy/green or brown lentils
- 800 ml veg stock
- Pinch sea salt
- Black pepper
For the 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
For the toppings
- 5 tbsp sunflower seeds toasted
- Sprinkle seseme seeds
- Chilli flakes
- Fresh herbs; dill coriander
Instructions
To roast the vegetables
- Pre heat your oven to 180c.
- Place the veg on a couple of baking trays and coat in olive oil, salt and pepper.
- 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
- Next in the lentils and stock to a large pan.
- Bring to the boil then cook on a low heat for 40 minutes until tender.
- Season with black pepper & salt.
To make the dressing
- Add all the ingredients to a jam jar and mix to combine.
To serve
- Layer the lentils with the roast veg, drizzle the dressing and toss to combine.
- Sprinkle on the toasted seeds, herbs and chilli.
Notes
2-4 servings