Roasted Butternut, Sweetcorn and Lentil Salad - Sarah Graham Food
Roasted butternut, sweetcorn, and lentil salad with a zesty dressing—quick and flavorful! Perfect for a vegetarian lunch.
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Ingredients
- 1 medium-sized butternut, about 950g, cut in half
- 1-2 Tbsp olive oil
- 1/2 tsp each of ground cumin and ground coriander
- 4 cobs of sweetcorn
- 1 chilli, de-seeded and chopped
- 2 cans lentils (in water, not brine), drained
- 1/2 red onion
- 1 Tbsp chopped fresh mint (or coriander if you prefer)
- Salt
- freshly ground black pepper
- 3-4 Tbsp olive oil
- Juice of 2 lemons
- Squeeze of fresh lemon juice
- 2 Tbsp honey
- 2 tsp dijon mustard
- Add some chopped, fresh chilli, if you like
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