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Zanele’s Butternut and Lentil Salad

30 Minutes
8 Servings
11 Ingredients

Description

This make-ahead salad idea is ideal for enjoying alongside a delicious Easter roast. Tuck into our Easter Butternut and Lentil Salad for your family Easter lunch! 

Directions

1. Preheat the oven to 180 °C. Add butternut to a baking tray, then drizzle olive oil and sprinkle cinnamon all over.

2. Roast in the oven at 180 °C for 8 – 12 minutes or until just tender. 

3. Remove from the oven and put aside until cooled.

4. In a salad dish, combine butternut, bacon, spring onion and peas.

5. If you are making the dish ahead, you can refrigerate it at this point until ready to serve.

6. In a small bowl whisk together honey, lemon juice and wholegrain mustard and set aside until ready to serve.

7. When your guests are ready to eat, pour over the salad dressing, garnish with pumpkin seeds and serve immediately. 

Enjoy as an easy side dish to our Easter Roast Chicken or Easter Beef Rib-Eye Roast
 

Nutritional Information

Not Available.

Ingredients

  • 1 whole butternut; peeled and cubed 
  • 1 cup diced bacon; cooked
  • 1 cup cooked lentils
  • 1 medium red onion; finely diced
  • 1 cup frozen peas; defrosted in boiling water 
  • 75 ml olive oil
  • 15 ml cinnamon
  • ½ cup pumpkin seeds
  • 3 tbsp. honey
  • 2 tbsp. lemon juice
  • 1 tbsp. wholegrain mustard