Wealden Times | WT261 | February 2024 | Education Supplement inside

Much Appreciated
Show your love for friends, family and special someones with Charlotte Butterworth’s
deliciously simple and nutritious dishes Photographs: David Merewether
all a good mix. Add the garlic.
3. Roast for approx. 40 mins until
the squash is tender and starting
to caramelise around the edge.
4. Remove from the oven and put in a
saucepan. Chop the end off the garlic
and squeeze out the creamy middle.
5. Add the coconut milk and ginger,
warm through, blitz. I added some extra
stock to get the desired consistency.
6. Serve with a swirl of yoghurt, cream
or coconut cream – I used micro
coriander, tomatoes, crushed chilies
and flaked almonds to garnish, too.
Puy lentil warm salad
with leek, pancetta,
halloumi & microgreens
Serves 2 as a main or 4 as a side
Hands on time 10-15mins
This is the most delicious, nutritious,
protein rich and filling meal, plus it’s
ready in minutes thanks to the precooked
puy lentil pouches. A warm
salad that you will make again and
again. The addition of the Autumn
Mix (peashoots, sunflower shoots and
red cabbage) take this dish to the next
level. They taste fantastic, look so pretty
and boost the nutrition even more.
Sunflower sprouts: istockphoto.com/ PeterHermesFurian
• 1 leek, half and sliced thinly
• 1 pack of lardons or pancetta
cubes (50g approx)
• ½ tsp fresh or dried thyme
• 2 sun-dried tomatoes, finely chopped
• 1 pack of ready cooked puy lentils
(I use Merchant Gourmet)
• ½-1 pack of Ro-Gro Autumn
Mix (or other leaves)
• ½ pack of halloumi, cubed
and tossed in a little olive
oil and dried herbs
• olive oil or vingerette/balsamic glaze
• squeeze of lemon
1. In a large frying pan, warm some
olive oil and throw in the leeks. Soften
for a minute or two, then add the
pancetta/bacon, thyme and a good
grind of black pepper. Cook until soft,
taking care not to burn the leeks.
2. Meanwhile, air/pan fry the halloumi
cubes until crispy. Microwave the
lentils and add to the pan along
with the Microgreens (reserving
some of the smaller greens). Stir
through. Add a drizzle of olive oil.
Top with the halloumi and drizzle
with some balsamic glaze.
3. Scatter over some of the microgreens
for garnish and flavour.
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