• Recipe by Camilla & Jason Comins

    Lentil and butternut salad

    Serves: 4
    Cooking Time: 1 hour 15 mins

    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.

     

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