At the last moment last night, we decided to braai. There wasn’t a lot in the fridge or cupboard to make up a side dish (it being almost the end of the month). That, for me, is the perfect challenge and a great opportunity to be creative. I mentioned in a previous post that I have a lot of frozen Hubbard squash in my freezer (one Hubbard and two people means at least 4X 500 grams frozen portions of squash that takes a while to work through). Some lentils, and beautiful baby Swiss chard from my garden plus a basil vinaigrette as well as the squash does make the salad!
A perfect companion to grilled mustard pepper steak, or as a meal on its own. This salad really stole the show and can easily serve four.
3/4 cup brown lentils, cooked
1 tablespoon roughly grounded cumin
1 tablespoon roughly ground coriander
2 tablespoons olive oil
350-400 grams cubed cooked squash
2 tablespoons heated, runny honey
8-10 leafs baby spinach/ Swiss chard
Parmesan slivers and chives for garnish
Preheat the oven to 200 degrees Celsius. Place the cooked, cubed squash in a greased baking tray and drizzle with olive oil and honey. Flavour with salt and pepper to taste. Grill for 30-40 minutes until golden brown. Remove for the oven, and allow to cool.
In the meantime, heat a dash of oil over moderate heat. Add the cumin and coriander and fry for 1-2 minutes. Add the lentils and fry for another 5-8 minutes. Remove from the stove, and allow to cool.
50 ml olive
50 ml balsamic vinegar
1 tablespoon honey
5 ml white wine vinegar
salt and pepper to taste
2-3 tablespoons fresh, chopped basil
Mix all the ingredients together, and whisk well.
Assembly of the salad:
Rinse the baby spinach/chard and place in a salad bowl. Add the cooled pumpkin and lentils and drizzle with the vinaigrette. Toss lightly and serve immediately.