Roasted Butternut Salad Recipe

Roasted Butternut Salad Photo: Jackie Cameron

“A braai “aint” a braai without the humble butternut. Try this roasted and pan-caramelised butternut salad served with brown lentils, “shisa” red chillies, seared tender baby leeks and creamy feta cheese. It provides for an interesting combination of slightly sweet and savoury. Tantalising!”

— Jackie Cameron

Roasted Butternut Salad with Brown Lentils, “shisa” Red Chillies, baby Leeks and Creamy Feta Cheese

Yields: 4

Ingredients:

Dressing

• 4 T Olive Oil

• 2 T White Wine Vinegar

• 1 T Chilli Powder

Salad

• 1/2 cup uncooked Brown Lentils

• 290 g cooked Butternut

• 90g Butter

• 5ml salted Butter

• 8 Baby Leeks - cut in half

• 70g Goat’s Cheese Feta (or normal creamy feta cheese)

• Red Chilli to taste-sliced

• Salt and Pepper

Method:

1. For the dressing add the white wine vinegar to the olive oil and flavour with the chilli powder. Set aside

2. Soak, cook the lentils and set aside to cool

3. Cut blocks of butternut, roast with the 90g butter until caramelised. Set aside to cool

4. In 5ml butter pan sear the leeks and set aside

5. Incorporate all the ingredients together finishing with the fresh red chilli, salt and pepper to taste and the feta cheese

Please post your comments and any food-related questions below. I look forward to hearing from you.