Squash, lentil & pistachio salad with yoghurt labneh

Ingredients

• 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

Directions

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

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