Roast Butternut and Lentil Salad

Ingredients

Cooks in:25 minutes        Serves:2

• 1 medium-sized butternut, about 750g, cut in half
• 1-2 Tbsp 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 Tbsp chopped fresh mint (or coriander if you prefer)
• Salt and freshly ground black pepper to taste

For the dressing

• 2 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• Squeeze of fresh lemon juice
• 1-2 tsp runny honey
• Add some chopped fresh chilli if you like

What to do

1. Pre-heat your braai grill (or stoke that fire boet!) 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.

2. 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. (Alternatively, just cook at 180C in your oven).

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

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