We can’t get enough of crispy lentils – when roasted they go golden and crispy which provides texture and protein in this vegetarian dish. We’ve paired them with roasted butternut, crispy shallots and a creamy sumac yoghurt sauce topped off with some sweet and salty honey halloumi.
This Week
9 Dec - 15 Dec
Roasted Butternut with Crispy Lentils, Shallots, Honey Halloumi and Sumac Yoghurt
- Under 1 hour
- 4
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Meal Prep Guide
Chop one large butternut into large cubes (store in an airtight container in the fridge)
Make the sumac, yoghurt sauce (store in an airtight container in the fridge)
- ½ cup greek yoghurt
- ½ lemon (juice)
- 1 garlic clove (crushed)
- 2 tsp sumac
- Add all of the ingredients into an airtight container and mix well to combine.
Tips
- Don’t be overwhelmed by the different elements in this dish – all of them are super quick, and simple and can be done while the butternut is roasting. Reading through the breakdown can help simplify the steps.
Shortcuts
- Swap out the crispy shallots for roasted shallots, simply roast at the same time as the butternut or use store-bought crispy shallots.
Shortcuts
Vegetables
- You can swap out the butternut for pumpkin or orange sweet potatoes.
- Swap out the cos for rocket or baby spinach.
- Garnish with some fresh coriander or parsley.
Protein
- Swap out the halloumi for some grilled chicken or steak.
- Swap out the halloumi for honey, baked feta. Place a block of feta onto a lined baking tray, drizzle over a little olive oil, 2 tsp honey and 2 tsp sesame seeds and cook for 20-25 minutes.
Other
- Swap out the lentils for chickpeas (cook the same way, with the same spices).
Ingredients
Roasted butternut and lentils
- 1 large butternut (cut into large cubes)
- 400g tin brown lentils (rinsed and drained)
- 1 tsp sumac
- ½ tsp cumin seeds
- Olive oil
- Salt and pepper
Crispy shallots
- 2 shallots (finely sliced)
- 2 Tbsp flour or cornflour
- Coconut oil
- Salt
Honey halloumi
- 190g halloumi
- 1 tsp honey
- 2 Tbsp pinenuts
- Butter
- Olive oil
Sumac yoghurt sauce
- ½ cup greek yoghurt
- ½ lemon (juice)
- 1 garlic clove (crushed)
- 2 tsp sumac
Cos salad
- 1 head petite cos (roughly torn)
- ½ lemon (juice)
- 1 Tbsp olive oil
Method
- Preheat the oven to 200 degrees, fan bake.
- Place the butternut on a baking tray, drizzle generously with olive oil and season with salt and pepper; toss well to make sure every piece of butternut is coated in oil.
- On a separate tray add the lentils, sprinkle over the sumac, cumin seeds, salt and pepper, and then drizzle with olive oil.
- Pop both trays in the oven. Cook the lentil for 20-25 minutes or until they are nice and crispy. Cook the butternut for 35-40 minutes or until golden brown and cooked through.
- In the meantime, prepare the other elements. To make the crispy shallots, add the sliced shallots to a small bowl and dust with flour or cornflour; toss well.
- Heat the coconut oil in a small saucepan over high heat. Once the coconut oil is hot, carefully add the shallot slices. Turn down the heat to medium and cook for 2 minutes or until golden brown. Pop onto a couple of paper towels to drain the excess oil and season with salt.
- To make the sumac, yoghurt sauce simply add all of the ingredients to a small bowl and mix well to combine.
- When the butternut has nearly finished cooking you can cook the halloumi. Heat a little butter and olive oil in a large pan over medium heat. Add the halloumi and cook for a couple of minutes on either side until golden brown. Remove from the heat and add the honey and pine nuts, gently stirring it around to make sure each slice gets coated in the melted honey.
- While the halloumi is cooking add the lemon juice and olive oil to a salad bowl and toss through the cos.
- Time to assemble! Add the roasted butternut pieces to a large plate or platter, dollop over the yoghurt and then scatter over the lentils and crispy shallots. Serve alongside the halloumi and cos salad.
Variations
Vegetables
- You can swap out the butternut for pumpkin or orange sweet potatoes.
- Swap out the cos for rocket or baby spinach.
- Garnish with some fresh coriander or parsley.
Protein
- Swap out the halloumi for some grilled chicken or steak.
- Swap out the halloumi for honey, baked feta. Place a block of feta onto a lined baking tray, drizzle over a little olive oil, 2 tsp honey and 2 tsp sesame seeds and cook for 20-25 minutes.
Other
- Swap out the lentils for chickpeas (cook the same way, with the same spices).
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