Modern Australian

Dinner, Lunch

Fig, Squash & Mount Zero Beluga lentil salad

A fresh, vibrant salad bringing together sweet roasted squash and figs, earthy Mount Zero Beluga lentils and creamy goat’s feta. Tossed with Frantoio olive oil, Dijon mustard, fresh mint and tarragon, it’s a beautiful balance of sweet, savoury and herbaceous flavours. Perfect for a light lunch or an elegant side dish. We talk with Almay Jordaan from Neighbourhood Wine in the latest issue of The Press here.

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Servings

2-4

Author:

Almay Jordaan from Neighbourhood Wine

Ingredients

  • 6 slices roasted Delicata/other fine textured squash
  • 2 ripe figs (or sliced dates outside fig season)
  • 50g marinated goat’s feta (I use Meredith)
  • 1 cup cooked Mount Zero Beluga lentils, drained

Dressing

  • 15ml white wine vinegar
  • 5ml Dijon mustard
  • 70ml Mount Zero Frantoio oil
  • Salt & pepper to taste
  • Large pinch French tarragon leaves, chopped
  • 2 healthy sprigs of mint, torn

Directions

  1. Start with the dressing, mix the lentils, vinegar & oil together, add seasoning & herbs.

  2. Drizzle this over the room temperature squash and torn figs, place goat's cheese over. Finish with more olive oil.
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