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  • Recipe Room  »  Warm Butternut Lentil Salad with Yoghurt Dressing


    • 6 Fry’s Meat-Free Spicy Butternut and Almond Bites
    • 1 butternut squash, peeled and cubed
    • 1 tbsp. coconut oil
    • Salt to taste
    • A dash of cayenne pepper
    • 2 cloves garlic, finely chopped
    • ½ cup lentils
    • 1 tsp. mustard seeds
    • 1 tsp. cumin
    • ½ tsp. crushed dried chillies
    • ½ onion, diced
    • 2 tbsp. olive oil
    • Handful of chopped unsalted cashews
    • 4 cherry tomatoes
    • Mixed salad leaves
    • ½ cup plain low fat yoghurt
    • 1 teaspoon chopped coriander
    • Salt to taste
    • Pepper to taste


    Warm Butternut Lentil Salad with Yoghurt Dressing

    butternut salad thumbnail


    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, cumin seeds, 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 dressing: mix yoghurt, chopped coriander, salt and pepper together. Drizzle on top of salad.


    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Because of their high oil content, nuts may easily go rancid if not properly stored. Cashews will last 6-9 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.

    • Puy lentils – also known as ‘French-style’ lentils – differ from other lentils because they keep their shape well when cooked. Use in salads, soups or braise with onion, carrots and celery to very simply make lentils the centerpiece of a new meal.

    • Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.

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