Recipe by Camilla & Jason Comins
Lentil and butternut salad
Ingredients
- 1 butternut, peeled and cubed
- 5ml (1 tsp) paprika
- olive oil, to drizzle + 200ml extra, for dressing
- zest and juice of 1 lemon
- 50g (¼ cup) brown sugar
- salt and pepper, to taste
- 12 sage leaves, torn + extra, to serve
- 200g (1 cup) brown lentils
- 80ml malt vinegar
- 10ml (2 tsp) Dijon mustard
- 2,5ml (½ tsp) smoked paprika
- 2 garlic cloves, crushed
- salt and freshly ground black pepper, to taste
- fresh green beans, to serve
Instructions
1
Preheat the oven to 180°C.
2
Toss the butternut, paprika, olive oil, lemon zest, lemon juice and sugar together. Season and roast until soft, about 1 hour. Remove and allow to cool. Add the torn sage leaves.
3
Boil the lentils until soft but not mushy, 20 – 25 minutes. Strain and rinse with cold water. Set aside to drain. Dress the lentils with the vinegar, 200ml olive oil, mustard, smoked paprika, garlic, salt and pepper.
4
To assemble the salad, place a bed of lentils on the plate, top with butternut, drizzle with olive oil, garnish with sage leaves and serve with green beans.
