Brown lentil & butternut salad with pomegranates & feta
Recipe
Brown lentil & butternut salad with pomegranates & feta
Serves 6
Recipe developed for AMC Cookware.
This is a flavour combination like no other. The sweetness of the roasted butternut and soft feta balances so well! The dressing made with orange juice and balsamic is heavenly with both the lentils and butternut. I love to use simple combinations and little tricks to add flavour in a healthier way. Adding a cinnamon stick to the lentils gives them a delicious extra layer of flavour, so you can use less salt to season them.
Ingredients
300 g butternut, peeled and cut into chunks
45 ml (3 tbsp) olive oil
250 ml (1 cup) uncooked brown lentils, rinsed
500 ml (2 cups) water
1 cinnamon stick, broken into pieces
a pinch of salt
30 ml (2 tbsp) balsamic vinegar
30 ml (2 tbsp) orange juice
black pepper to taste
1 slice feta, crumbled
1-2 handfuls fresh baby spinach leaves or 2 large leaves, cut into strips
handful fresh mint leaves
pomegranate rubies or dried cranberries to taste
Method
- Preheat oven to 200 °C and line a baking tray with baking paper.
- Toss butternut in 15 ml of the oil and spoon onto the baking tray in a single layer. Roast for 25-30 minutes, or until the butternut is just tender but not too soft. Remove from the oven and set aside.
- Meanwhile, place lentils, water, cinnamon and salt in a pot (use an AMC 20 cm Gourmet Low) and heat over a medium temperature.
- Reduce the heat to the lowest temperature and simmer with a lid for 25-30 minutes, or until just cooked. Drain any excess water and keep the lentils warm. Remove the cinnamon.
- Mix the remaining oil with the vinegar and orange juice and season to taste.
- Spoon lentils onto a large serving platter or bowl and add the butternut, feta, spinach and mint. Toss through with the dressing. Garnish with pomegranate rubies or cranberries and serve warm or at room temperature. Enjoy as a side dish or vegetarian meal.
Image: Hein van Tonder.
Courtesy of AMC Cookware.