Butternut is covered in a tasty dukkah coating before being roasted until crisp and golden. Served with a loaded salad of sweet, dried cranberries & tangy baby tomatoes – who said the perfect salad doesn’t exist? This bejeweled dish is sided with warm pita pockets & crowned with coconut yoghurt. A recipe fit for royalty!
Dukkah Butternut Salad
Dukkah Butternut Salad
with cranberries, toasted pitas & coconut yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Tomatoes
- Butternut
- Butternut Whole
- Coconut Yoghurt
- Dried Cranberries
- Egyptian Dukkah
- Fresh Mint
- Onion
- Pita Bread
- Pita Breads
- Salad Leaves
- Tinned Lentils
- Willowcreek Pomegranate Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
DUKKAH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LENTIL LOVIN’
Place the drained lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed salad leaves, the halved baby tomatoes, the roasted lentils, and ½ the chopped cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the coconut yoghurt. Sprinkle over the picked mint and the remaining cranberries. Delish, Chef!
Butternut Whole - 1
Onion - 1
Egyptian Dukkah - 15ml
Tinned Lentils - 60g
Willowcreek Pomegranate Dressing - 10ml
Salad Leaves - 20g
Baby Tomatoes - 80g
Dried Cranberries - 10g
Pita Bread - 1
Coconut Yoghurt - 50ml
Fresh Mint - 3g
DUKKAH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
LENTIL LOVIN’
Place the drained lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed salad leaves, the halved baby tomatoes, the roasted lentils, and ½ the chopped cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the coconut yoghurt. Sprinkle over the picked mint and the remaining cranberries. Delish, Chef!
Butternut Whole - 1
Onion - 1
Egyptian Dukkah - 30ml
Tinned Lentils - 120g
Willowcreek Pomegranate Dressing - 20ml
Salad Leaves - 40g
Baby Tomatoes - 160g
Dried Cranberries - 20g
Pita Breads - 2
Coconut Yoghurt - 100ml
Fresh Mint - 5g
DUKKAH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LENTIL LOVIN’
Place the drained lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed salad leaves, the halved baby tomatoes, the roasted lentils, and ½ the chopped cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the coconut yoghurt. Sprinkle over the picked mint and the remaining cranberries. Delish, Chef!
Butternut - 750g
Onion - 1
Egyptian Dukkah - 45ml
Tinned Lentils - 180g
Willowcreek Pomegranate Dressing - 30ml
Salad Leaves - 60g
Baby Tomatoes - 240g
Dried Cranberries - 30g
Pita Breads - 3
Coconut Yoghurt - 150ml
Fresh Mint - 8g
DUKKAH BUTTERNUT
Preheat the oven to 200°C. Spread the butternut half-moons and the onion wedges on a roasting tray. Coat with the dukkah, a drizzle of oil, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
LENTIL LOVIN’
Place the drained lentils on a separate roasting tray. Coat in oil and season. When the roast has 12-15 minutes remaining, give the veg tray a shift and pop the lentil tray into the oven for the remaining time until golden and crispy.
SALAD CITY
In a salad bowl, combine the pomegranate dressing, a drizzle of olive oil, a sweetener, and seasoning. Just before serving, add the rinsed salad leaves, the halved baby tomatoes, the roasted lentils, and ½ the chopped cranberries. Toss until fully coated in the dressing.
PITA PARTY
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut into quarters and set aside.
GRAB THE PLATES
Pile up the dukkah roasted butternut & onion. Side with the pita quarters and the cranberry & lentil salad. Serve with the coconut yoghurt. Sprinkle over the picked mint and the remaining cranberries. Delish, Chef!
Butternut Whole - 1
Onion - 1
Egyptian Dukkah - 60ml
Tinned Lentils - 240g
Willowcreek Pomegranate Dressing - 40ml
Salad Leaves - 80g
Baby Tomatoes - 320g
Dried Cranberries - 40g
Pita Breads - 4
Coconut Yoghurt - 200ml
Fresh Mint - 10g
Woolies Products in this dish
