Recipe for Lentil, Butternut Squash, and Pomegranate Salad

Make sure to carefully follow the indicated quantities for your recipe! Preheat the oven to 210°C (190°C for convection). Crush the garlic with the back of a knife and remove the skin. Place it in a pot with the lentils and the broth cube and cover them with three times their volume in water. Bring to a boil and let simmer over medium-low heat for 20-30 minutes, or until the lentils are tender. Drain them, remove the garlic, and let them cool in the pot.

While the lentils are cooking, cut the butternut squash in half and peel 200g per person with a sharp knife or a peeler. Remove the seeds and cut it into 1 cm cubes, then place them on a baking sheet lined with parchment paper. Cut the onion into 6 pieces and add it to the baking sheet.

Drizzle with olive oil and sprinkle with a pinch of African spices, salt, and pepper. Mix well. Bake everything for 30 minutes, or until the vegetables are tender and slightly golden. Stir halfway through cooking.

Cut the pomegranate in half, then into quarters, and remove the seeds (do this over a sink to avoid staining). Take about twenty seeds per person (you can add more later). Chop the cilantro and mint.

In a small bowl, mix a splash of white wine vinegar and olive oil with, per person: 1/2 teaspoon of mustard, 1 teaspoon of honey, and 1 teaspoon of African spices. Mix well, then season with salt and pepper to taste.

To finish, mix the roasted vegetables with the lentils and season everything with the vinaigrette. Serve the salad on the plates. Crumble the feta on top and sprinkle with chopped herbs, cashews, and pomegranate seeds.