#CookWithBlu – Roast Squash & Lentil Salad from the Radisson Blu Hotel, Edinburgh

Simple and regional dishes that highlight the best of local produce! The best thing? They’re easy to cook at home!

#CookWithBlu

Ingredients

1 medium-sized pumpkin squash

4-5 bulbs of wild garlic

50 g beluga lentils

A few flakes of Barwheys beastie cheese

30 g picked kale

30 g of picked red and white chicory

20 ml sherry vinaigrette

1 tbsp pomegranate seeds

25 g diced pancetta

50 g hummus

A few drops of olive oil

Sea salt: as required

Black pepper: as required

Preparation

Dice the squash, peel the garlic and place in a roasting pan with olive oil, salt and pepper.

Dice the shallots, and sauté with the tomatoes and a dash of pepper in the olive oil.

Cook the lentils and cool.

Thoroughly wash both the kale and the chicory and keep in a container of ice water. This will make the chicory curl.

Take the seeds out of the pomegranate and keep in a container until ready to make the salad.

Sauté the diced pancetta until crispy and remove excess fat.

To plate

Place the hummus at the bottom of the plate.

Toss the kale and chicory in the sherry vinaigrette.

Place half of the kale and chicory on the plate.

Place the cooked squash, garlic, cooked beluga lentils and pomegranate seeds on the kale.

Add the remaining kale and chicory, the rest of the cooked pumpkin, cooked garlic, cooked beluga lentils and pomegranate seeds.

Using a peeler, shave off a few flakes of the Barwheys Beastie cheese.

Sprinkle with black pepper and serve.

Have you tried this #CookWithBlu recipe at home? We’d love to see it! Share your photo or video with us on Instagram or Twitter with the hashtag #RadissonBlu!

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× two = 10