Harissa Lentils, Roast Squash and Tahini Dressing

Health Highlights

Ingredients

1 small squash	Butternut squash
1 medium	White onion (roughly chopped)
1 tbsp	Olive Oil, Extra Virgin
3 clove(s)	Garlic (sliced)
1 can (14oz)	Green lentils, canned (or cook 1 cup dry)
1 tsp	Cumin seeds
1/2 tsp	Paprika, smoked
1 tbsp	Harissa Paste
1 tbsp	Red wine vinegar
1 pinch	Salt (to taste)
1 dash	Black pepper (to taste)
1/4 cup	Pine nuts, dried (toasted)
1/4 cup whole	Green olives (optional)
1 tbsp	Tahini
1/2 whole lemon(s)	Lemon juice
1/2 cup	Water, filtered
1 tbsp	Olive Oil, Extra Virgin
2 clove(s)	Garlic (grated or finely minced)
1 pinch	Salt and pepper

To roast the squash; Preheat the oven to 220C/200C Fan/Gas Mark 7
Add your squash with the olive oil and salt & pepper. Spread out on a roasting tray.
Roast for 40-50 minutes , until the squash is crisp and has turned golden brown.
Add the olive oil to a large frying pan and heat to low/medium then add the chopped onion.
Fry your onion for aprox 10 minutes until soft and browning.
Add in the garlic, cumin seeds, paprika and Harissa and stir for a few minutes until fragrant.
Add the cooked lentils, olives and red wine vinegar and stir to combine and heat through.
To make Tahini Dressing, combine tahini, lemon, water, olive oil, garlic, and salt and pepper. Mix until smooth.
Season with salt and pepper then pop into two books. Top with the roast squash and drizzle with tahini dressing and toasted pine nuts.

Calories 783

Calories from fat 289

Calories from saturated fat 36

Total Fat 32 g

Saturated Fat 4.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 8.9 g

Monounsaturated Fat 16.2 g

Cholesterol 0

Sodium 495 mg

Potassium 2605 mg

Total Carbohydrate 106 g

Dietary Fiber 21.1 g

Sugars 17.7 g

Protein 27.8 g

Meat Alternative	2.2
Vegetables	8.9