Warm Mujaddara Salad Bowl with Roasted Squash, Feta and Pomegranate Dressing

Method

1. Heat the oven to 220 °C. Cut the squash into 2 cm cubes and toss with part of the olive oil, the cumin and part of the salt. Spread out in a single layer on a lined 25×20 cm tray and roast (oven, 220 °C) for 25 min, turning once, until the edges are browned and a fork slides in easily.

   Add in this stepButternut squash, peeled 300 gOlive oil 0.9 tbspGround cumin 1 tspSalt ¼ tsp

   oven

2. Rinse the lentils and pick out any stones, then put them in a 18 cm pot with the water. Bring to the boil on high heat, lower to medium heat and simmer for 18 min. For a salad they should be tender but not bursting; drain and season with part of the salt while hot.

   Add in this stepGreen or brown lentils 100 gWater (for the lentils) 650 mlSalt ¼ tsp

   high heat→medium heat

3. Put the bulgur in a bowl, pour over the boiling water, cover with a plate and leave for 15 min. When the water is absorbed, fluff with a fork.

   Add in this stepCoarse bulgur 60 gBoiling water (for the bulgur) 120 ml

4. Slice the onion thinly. Heat part of the olive oil in a 20 cm pan over medium heat and cook the onion for 14 min until deep brown and crisp, then lift onto kitchen paper.

   Add in this stepOnion 1Olive oil 1¼ tbsp

   medium heat

5. In a small jar or bowl, shake or whisk the pomegranate molasses, lemon juice, the rest of the olive oil and the rest of the salt into a dressing.

   Add in this stepPomegranate molasses 2 tspLemon (juice) ½Olive oil 0.9 tbspSalt ½ tsp

6. Strip the kale from its stems, tear into bite-sized pieces and massage with a spoonful of dressing for 30 seconds to soften. Toss with the lentils, bulgur and half the dressing, then pile into bowls and top with the roasted squash, crumbled feta, crispy onions, roughly chopped pistachios and parsley. Drizzle with the rest of the dressing.

   Add in this stepKale (or baby salad leaves) 40 gFeta 60 gPistachios 20 gFlat-leaf parsley 10 g