Roasted butternut and lentil salad

Recipe from: 17
Preparation time: 15 min
Cooking time: 25 min
 
A healthy, low-GI salad that your family will love.
 
 
 

Ingredients

 
  • 1
    medium-sized butternut - about 750g, cut in half
  • 1 - 2
    Tbs
    olive oil
  • 1/2
    tsp
    each of ground cumin and ground coriander
  • 1
    can
    lentils (in water not brine) - drained
  • 1/2
    red onion
  • 1
    Tbs
    chopped fresh mint (or coriander if you prefer)
  • Salt and freshly ground black pepper to taste
  • For the dressing:
  • 2
    Tbs
    olive oil
  • 3
    Tbs
    balsamic vinegar
  • squeeze of fresh lemon juice
  • add a dash of honey to taste if you like
  • ddd some chopped fresh chilli if you like
Servings: Change Serving
 
 

Method

 
Pre-heat your braai grill. In a microwave-proof dish, microwave the butternut on high for 9-10 minutes until cooked through and can be easily pierced with a knife.

Drizzle the butternut with 1-2 Tbsp olive oil and coat with the spices. Put the dish with the butternut onto a baking sheet covered with a double layer of tinfoil (this defers some of the heat) and place on your braai grid. Cook for a further 15 minutes with the lid down, then remove the butternut from the dish and cook for 1-2 minutes directly on the grid to add more braai flavour.

Into a bowl, add the lentils, chopped red onion and then rough chunks of the roasted butternut. Stir through the mint and dressing, and season well with salt and pepper.

Reprinted with permission of Sarah Graham. To see more recipes, click here.
 
 

Read more on: holiday  |  salads  |  recipes
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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