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/" title="View all our recipes with Butternut Whole at eCook">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/" title="View all our recipes with Butternut Whole at eCook">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/" title="View all our recipes with Butternut Whole at eCook">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
Frequently Asked Questions
What is the preparation time for Dukkah Butternut Salad?
The preparation time for Dukkah Butternut Salad with cranberries, toasted pitas & coconut yoghurt is between 20 and 35 minutes.
What is the total time required to make Dukkah Butternut Salad with cranberries, toasted pitas & coconut yoghurt?
The total time required to make Dukkah Butternut Salad with cranberries, toasted pitas & coconut yoghurt is between 35 and 50 minutes.
How many servings does Dukkah Butternut Salad provide?
4 servings
What are the main ingredients in Dukkah Butternut Salad?
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
What is the nutritional information of Dukkah Butternut Salad?
Calories: 723, Carbs: 126 grams, Fat: grams, Protein: 25.6 grams, Sugar: 21.8 grams, Salt: 444 grams
How do I prepare Dukkah Butternut Salad?
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. 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! 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). 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. 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.
What should be prepared from my kitchen to make Dukkah Butternut Salad?
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
How many calories does Dukkah Butternut Salad have?
723 calories
How much fat content does Dukkah Butternut Salad have?
grams
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