Lentil salad with butternut and smoked pork

Foto: Francois Oberholster
Foto: Francois Oberholster
Prep Time: 25 minutes
Servings: 4
Cooking Time: 30 minutes
Ingredients
  • 30ml - red wine vinegar
  • 200g - butternut cubes (2 x 2cm)
  • 125ml - olive oil
  • - a handful rocket and herb leaves
  • 5ml - each wholegrain mustard and honey
  • 3 - slices (about 200g) smoked pork neck or bacon, diced
  • ½ - red onion, finely chopped
  • 2 - tins lentils, rinsed and drained
  • 5ml - sumac (optional)
  • 1 - small cauliflower cut into 1cm-thick slices
Method

1 Preheat the oven to 200°C. Mix the pumpkin and cauliflower with half the oil and sumac, and spread in a single layer on a baking tray. Season with salt and pepper and bake for about 20 minutes. Heat the oven grill and grill the vegetables for a further 5–10 minutes or until done with charred tips. Stir as needed to make sure the vegetables grill to a nice crunch.

2 Heat the remaining oil in a pan and fry the pork until golden-brown. Beat the mustard, honey and vinegar together and add to the cooked pork in the pan. Stir the onion and lentils into the hot pan.

3 Spoon the lentils onto a serving platter, add the cooked vegetables and sprinkle with the herbs. Delicious hot or at room temperature

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