This inexpensive salad will have your taste buds jumping for joy! Topped with a drizzle of kefir and lashings of mint chimichurri, this is the salad that will become a firm favourite.

This salad is packed full of gut healthy ingredients, to increase your good bacteria and improve digestion. Butternut squash is an incredible food that is high in Vitamin A to support your immune function, but its also rich in antioxidants that have powerful anti-inflammatory effects.

Ingredients

Serves 3-4 as a side dish

Harissa butternut squash

• half a medium sized butternut squash, peeled and cut into cubes

• 1 tbsp chopped rosemary

• 1 tsp harissa powder

• 1-2 tbsp olive oil

• sea salt to season

Lentils

• 400g can of black beluga lentils, drained and rinsed

• 1/2 red onion, peeled and sliced into half moons

• 1 garlic clove, finely sliced

• 1 tbsp olive oil

• 2-3 tbsp bone broth

• sea salt to season

Mint chimichurri

• 2 tbsp fresh mint, finely chopped

• 1/2 red onion, finely sliced

• 1 garlic clove, grated or finely sliced

• 2 tbsp apple cider vinegar

• 2 tbsp olive oil

• pinch sea salt

• pinch chilli flakes

To serve

• 2 tbsp coconut milk kefir

Add the cubed squash to a baking tray and add the rosemary, harissa, sea salt and olive oil. Mix well together and roast in the oven FAN 180 for 35-40 minutes.

Soften the onion and garlic for the lentils with a little oil. Add in the lentils and once warmed through add the bone broth to deglaze the pan. Continue to cook on a medium heat, until the bone broth has been absorbed in the lentils. Taste and season with a little sea salt if needed.

To make the chimicurri, add all the ingredients, mix well and leave for the flavours to infuse

To plate up, start with the lentils and top with the squash. Drizzle over the kefir and follow with the chimichurri.

I served mine with pan roasted venison steak.