Serves: 4 | Cooking time: 30 mins | Difficulty: easy
Finally a vegetarian salad that's as flavourful as it is healthy. It's filling as a meal on its own or great as a light side next to grilled meats or fish. Make this vegan if you wish by substituting the feta with a drizzle of tahini. Add a handful of pomegranate seeds or chopped seedless red grapes to make it even more summery. We've sprinkled a pinch of LEMON MYRTLE SALT to the salad vinaigrette to lend it a delicate lemony salty crunch.
- LEMON MYRTLE SALT - 1 teaspoon
- Extra virgin olive oil - 2 tbsp
- 4 large kale leaves, torn into a few pieces each
- 300g butternut squash (get the ready chopped bags or chop into 1cm pieces) or 1 sweet potato chopped into 1cm cubes
- 1/2 cup lentils (canned)
- 200g green beans, trimmed and chopped in half
- 2 salad onions, finely chopped
- 2 tablespoons pomegranate seeds (optional)
- 50g Australian-style feta cheese
- For the salad dressing
- 4 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp date syrup
- 1 garlic clove, crushed
- Freshly ground black pepper
- Pre-heat oven to 160c. In a large baking tray, place the kale and squash (or sweet potato), drizzle olive oil and a pinch of salt, mix well and roast for about 30mins until the kale has dried up slightly and the squash or potato is softened (but not mushy).
- Meanwhile, boil water in a saucepan and add the green beans. Parboil for 4 minutes then drain and transfer to a bowl of ice water for a few minutes to cool.
- When the squash (or sweet potato) and kale are ready, mix in a large mixing bowl together with the green beans and lentils.
- Make the salad dressing by mixing all the above ingredients plus the Lemon Myrtle Salt in a bowl or jar then pour over the salad and mix. Garnish with crumbled feta and/or pomegranate seeds. Taste and adjust with salt and black pepper to taste.