Page 529 - YC Cooking School

2 tsp (10ml) runny honey
1 tsp (5ml) Dijon mustard

1 finely chopped fresh red chilli, seeds removed (optional)

Tools

Pot or saucepan
Kitchen spoons
Colander
Mixing bowl
Baking tray
Glass jar

What to do:

For the butternut and lentil salad

1. Preheat the oven to 200°C.
2. Cook the butternut in a pot of salted boiling water until soft, then drain.
3. In a separate bowl, mix together the olive oil, cumin and coriander. Add the butternut
and toss until well coated.
4. Tip out onto a baking tray and roast on the middle shelf for 15 minutes, or until

golden.
5. Add the roasted butternut to a serving bowl along with the lentils and red onion.
6. Scatter over the cheese, season well with salt and pepper and stir in the fresh mint
and flat-leaf parsley. Pour over the salad dressing and serve immediately.

For the lemony mustard dressing

1. Add all the ingredients to a medium-sized jar and shake until well combined.
2. Taste and adjust the seasoning to your liking.

3. Set aside before serving.

© Recipe copyright of Sarah Graham

Learn to cook online at learn.yuppiechef.com

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