Salads get a bad rap for being boring but we’d like to think that our Mason + Rye salads well and truly debunk this. Packed with fresh vegetables, lentils and a sprinkle of Dolcelatte cheese, this dish is everything but mundane. Follow the recipe to recreate a delicious reviving salad served at your favourite bakery-patisserie-café.
The most scrumptious spot for a shopping pit stop at Fenwick Bracknell, Kingston and Newcastle. Find out more about Mason + Rye here.
Puy Lentil, Roast Butternut Squash and Dolcelatte Salad with Pickled Red Onion
Ingredients:
- 500g Puy lentils
- 1 Red onion
- 100g Dolcelatte cheese
- 1 Butternut squash
- ½ Bunch of flat-leaf chopped
- ½ Bunch Fresh Chives, chopped
- Pinch of Maldon Sea salt
Recipe:
- Roast the butternut squash with olive oil, salt, and black pepper 200 degrees until golden and tender – once cooked leave to cool.
- Slice the red onion thinly.
- Bring to the boil vinegar, water, sugar, and salt. Allow to cool. Pour over onions and allow to pickle.
- Rinse lentils, cover well with water and bring to simmer, cook until al dente in texture.
- Dress the lentils, chopped herbs and some of the red onions with olive oil and Maldon.
- Assemble the ingredients on a large flat plate and add the lentils, squash, onions, and spoon on the dolcelatte cheese, in layers.
