Roasted butternut and lentil salad

A healthy, low-GI salad that your family will love.
 

Recipe from: 17
Preparation time: 15 min
Cooking time: 25 min
 
 

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: checkers braai  |  salads  |  recipes
 

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2014-09-05 06:00
 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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