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Lentil salad

Squash, lentil & pistachio salad with yoghurt labneh

Salads can combine a lot more ingredients that just lettuce and greens.

Serving: 5
Time: 30 minutes
Difficulty: Easy


  • 1/2 butternut squash, peeled and chopped into bite-size pieces
  • Freshly ground sea salt and pepper
  • 400g brown lentils
  • 2 cups water
  • 3 tbsp shelled pistachios
  • 2 tbsp mixed seeds – sunflower, pumpkin, linseed
  • Zest of 1/2 lemon
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh mint and parsley, chopped
  • 500g Natural 0% Fat Irish Strained Protein Yogurt



  1. Preheat an oven to 220°C/200°C fan/475°F.
  2. In a roasting tin, mix the butternut squash with the oil, salt and pepper until well combined. Roast in the oven for 20-25 minutes or until cooked through.
  3. Place the cooked squash and lentils in a large mixing bowl.
  4. Add the rest of the ingredients (use 3/4 of the labneh) and mix thoroughly.
  5. Place on a serving dish and crumble the remaining labneh over the top.

Recipe courtesy of Glenisk

For more tasty salad recipes, click here.