Squash, Red Cabbage, Fig and Lentil Traybake with a Herby Feta Dressing

Ingredients:

  • 500g cooked puy lentils

  • 650-700g red cabbage, cut into wedges, core removed (2cm)

  • 575-600g butternut squash, top half, peeled, cut into wedges (1cm)

  • 3 large banana shallots, peeled, cut into quarters

  • 200g figs, tops cut off, sliced into quarters

  • 1 orange

  • 1 tbsp za’atar

  • 100g feta

  • 10g dill

  • 10g mint leaves

  • 2 heaped tbsp greek yogurt

  • 1 garlic clove

  • Big handful of pistachios

  • Pomegranate molasses

  • Salt, sumac, and olive oil

    Instructions:

  • Preheat the oven to 220C fan. Place the squash, cabbage and shallots in an even layer on a large baking tray. Season with za’atar, a good two pinches of salt, drizzle over 1 1/2 tbsp pomegranate molasses and 1 1/2 tbsp olive oil. Massage in, and spread the veg evenly. You don’t want to overcrowd the pan or the veggies will steam & not caramelise.

  • Bake for 220C for 35-40 minutes. Add the sliced figs halfway (at 25 mins) with 1/2-1 tbsp olive oil, and sprinkle over 1 orange zest. Cook until the squash and cabbage is soft and figs are lightly caramelised.

  • Make the dressing by blending feta, dill, mint leaves, Greek yogurt, 1 garlic clove, and 1 orange juiced until smooth.

  • In a small frying pan over medium heat add the pistachios and fry until just toasted. Turn down the heat and add 1/2 tbsp pomegranate molasses, stirring through to coat the nuts. Then quickly transfer to a parchment paper lined plate or tray in an even layer to cool. Then roughly chop/break.

  • Add the lentils to the traybake and carefully mix in. Serve the lentil, squash and cabbage traybake with a good drizzle of herby feta dressing, with some of the nuts crumbled on top, with a sprinkle of sumac.