Lunch recipe
Lunch boxes of cumin-roasted squash, green lentils, spinach, cucumber, feta, parsley, and lemon.
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Ingredients
large baking tray, large mixing bowl, sieve, fine grater, knife, chopping board
Method
Heat the oven to 220C/200C fan/gas 7. Cut the squash into 2cm chunks, slice the red onion into thin wedges, chop the parsley, zest one lemon, and cut both lemons into wedges.
Toss the squash and red onion on a baking tray with 2 tablespoons olive oil, cumin, smoked paprika, a pinch of salt, and black pepper. Roast for 22-25 minutes until the squash is golden at the edges and soft in the centre.
Drain and rinse the lentils. Toss them in a large bowl with the remaining olive oil, lemon zest, the juice of half a lemon, chopped parsley, and black pepper.
Dice the cucumber and roughly chop the spinach so the leaves fit neatly in the boxes. Crumble the feta into bite-sized pieces.
Fold the warm squash, red onion, cucumber, and spinach through the lentils. Let the spinach soften slightly, then taste and add a little more lemon juice if needed.
Divide the salad between four boxes, scatter over the feta, and tuck in lemon wedges. Cool fully before sealing for later.
