Warm Lentil & Butternut Salad

Prepared by Kanchana and Deepa Moodliar

Serves 2 – 4
Cooking time 25 minutes
Vegetarian

6 Fry’s Spicy Butternut and Almond Bites
1 Butternut, peeled and cubed
1 tbsp coconut oil
Pinch of cayenne pepper
2 cloves garlic, finely chopped
½ cup lentils
1 tsp mustard seeds
1 tsp jeera (cumin)
½ tsp crushed dried chillies
½ onion, diced
2 tbsp olive oil
50g Unsalted cashews, chopped
4 cherry tomatoes
Mixed salad leaves
Salt to taste

Place the butternut in an ovenproof dish and toss with coconut oil. Season with salt, pepper and chopped garlic. Roast in the oven at 180°C until tender and light brown. Remove from oven and set aside to cool.  Boil lentils in salted water until cooked through. Drain and set aside to cool. Fry the mustard seeds, jeera, chillies and onion until onion is soft, and pour over lentils.

Slightly toast cashew nuts in a pan using olive oil.  Place bites in the oven according to on pack cooking instructions. Once ready, allow to cool. Then break into small bite size pieces.

Place salad leaves on a large serving plate or use 4 smaller salad plates to assemble the salad. Layer the salad with salad leaves, followed by the lentils, then the butternut and then the Fry’s bites. Place tomatoes on top.  Sprinkle cashews over the top.

Optional Yoghurt Dressing
½ cup plain low fat yoghurt
1 teaspoon chopped coriander
Salt to taste
Pepper to taste

Mix all ingredients together and drizzle on top of salad.



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