Roasted butternut and lentil salad

Recipe from: 17

Ingredients 13
Servings 1
Minutes 00:15


Serving Change
  • 1
    medium-sized butternut - about 750g, cut in half
  • 1 - 2
    olive oil
  • 1/2
    each of ground cumin and ground coriander
  • 1
    lentils (in water not brine) - drained
  • 1/2
    red onion
  • 1
    chopped fresh mint (or coriander if you prefer)
  • Salt and freshly ground black pepper to taste
  • For the dressing:
  • 2
    olive oil
  • 3
    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


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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