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