Spiced butternut and lentil salad

By admin
09 December 2013

A delicious salad that doubles up as a scrumptious meal

Serves 4 -6

Preparation time: 10 min

Cooking time: 20 min

1 butternut, peeled and cubed

30 ml (2 T) oil

salt and pepper

2 cans (400 g each) lentils

250 ml (1 c) vegetable stock

5 ml (1 t) ground coriander

5 ml (1 t) ground cumin

2 ml (½ t) ground cinnamon

handful of fresh parsley, chopped

60 ml (¼ c) raisins

DRESSING

juice of 1 orange

15 ml (1 T) honey

30 ml (2 T) olive oil

1    Preheat the oven to 200 °C.

2    Arrange the butternut on a baking sheet. Drizzle with the oil and season with salt and pepper. Roast for 20 minutes or until tender.

3    Cook the lentils in the stock over medium heat for 10 minutes or until the liquid has been absorbed.

4    Spoon the lentils into serving bowl and add the coriander, cumin and cinnamon. Spoon the butternut, parsley and raisins over the lentil mixture.

5    Dressing: Mix the ingredients and pour over the butternut and lentil salad.

- Hope Malau

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