First posted: Jul 28, 2013

Roasted Butternut, Sweetcorn and Lentil Salad



Cooks in:        Serves:4

  • 1 medium-sized butternut, about 950g, cut in half
  • 1-2 Tbsp olive oil
  • 1/2 tsp each of ground cumin and ground coriander
  • 4 cobs of sweetcorn
  • 1 chilli, de-seeded and chopped
  • 2 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
  • 3-4 Tbsp olive oil
  • Juice of 2 lemons
  • Squeeze of fresh lemon juice
  • 2 Tbsp honey
  • 2 tsp dijon mustard
  • Add some chopped, fresh chilli, if you like

What to do

1. Pre-heat your oven to 200C (or prepare your bbq grill as you usually would). Boil your butternut in a pot of water until soft and then drain.

2. Drizzle the butternut with 1 Tbsp olive oil and coat with the spices. Drizzle the corn with the remaining olive oil and sprinkle over the fresh chilli. Wrap the butternut in a double layer of tinfoil and place directly onto the coals, turning from time to time, until it can be easily pierced with a knife. Remove from the tinfoil and place onto your BBQ grill along with the sweetcorn for about 5 minutes, or until they are lightly charred.

If you are using an oven, pre-cook the butternut as directed, then place uncovered on a baking tray and roast for approximately 20 minutes or until soft. For the last 5 minutes, turn on the grill and add the corn to the baking tray, and leave to cook until they are just starting to blister.

3. Into a bowl, add the lentils, chopped red onion and then rough chunks of the scooped out roasted butternut as well as the corn kernels. Stir through the herbs and dressing, and season well with salt and pepper.

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