Lentil, Butternut & Goat’s Cheese Salad

Lentil Butternut & Goat's Cheese Salad

Lentil Butternut & Goat’s Cheese Salad

I cooked this salad on the Expresso Breakfast TV Show a year or so back.   It is a perfect vegetarian salad bursting with flavours which can happily go with a good red wine.

Serves 4
Preparation time 10 minutes
Cooking time 40-45 minutes for roasting of the butternut

What you’ll need…
750g ripest possible butternut – as orange as possible, cut into dice
Willow Creek Directors Reserve Extra Virgin Olive Oil
½ tsp each of ground cumin and ground cinnamon
1 can lentils (in water, not brine), drained
1/2 red onion, finely chopped
1 Tbs each of chopped fresh mint and parsley
leaves of rocket
1 log plain goat’s cheese
Oryx Desert Salt and freshly ground black pepper to taste

For the dressing…
4 Tbs Willow Creek Directors Reserve Extra Virgin Olive Oil
1 Tbs Willow Creek Cabernet Sauvignon Balsamic Vinegar
1 tsp Dijon mustard
1 Tbsp moskonfyt, honey or agave syrup
1 small red chilli – finely chopped
Oryx Desert Salt and freshly ground black pepper to taste

Whisk together in a small bowl. Taste and reseason if necessary

What you’ll do…
Pre-heat your oven to 200C. Place the butternut dice on a baking tray. Sprinkle over the olive oil and the spices and mix together to coat well. Bake until cooked through, browning slightly at the edges and can be easily pierced with a knife. This could take 45 minutes or more. Allow to cool and place in a mixing bowl. Meantime make the dressing. When the butternut is cool add the lentils, chopped red onion, the herbs and dressing. Stir through a few rocket leaves. Place on a flat dish and place the sliced goats cheese on top. Season well with salt and pepper and garnish with extra chopped herbs.

Michael’s wine recommendation – CLICK HERE

Nabygelegen Snow Mountain Syrah 2013

Nabygelegen Snow Mountain Syrah 2013

 

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December 29th, 2014|Categories: Recipes|Tags: , , |