Have a healthy lunch with this vegetarian recipe for Warm Butternut Lentil Salad

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

Optional Yoghurt Dressing
1/2 cup plain low fat yoghurt
1 teaspoon chopped coriander
Salt to taste
Pepper to taste

How to
Step One:
Place the butternut in an ovenproof dish and toss with coconut oil. Season with salt, pepper and chopped garlic. Roast in the oven at 180C until tender and light brown. Remove from oven and set aside to cool.
Step Two:
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.

Step Three:
Slightly toast cashew nuts in a pan using olive oil.

Step Four:
Place bites in the oven according to on pack cooking instructions. Once ready, allow to cool. Then break into small bite size pieces.

Step Five:
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
Mix all ingredients together and drizzle on top of salad.

Recipe courtesy of Fry’s Vegetarian foods

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