Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Roasted Butternut Salad Recipe

 Roasted Butternut Salad with Brown Lentils  Photo : Jackie Cameron

Roasted Butternut Salad with Brown Lentils
Photo : Jackie Cameron

Roasted Butternut Salad Recipe

A braai “aint” a braai without the humble butternut. Try this roasted and pan-caramelised butternut salad served with brown lentils, “shisa” red chillies, seared tender baby leeks and creamy feta cheese. It provides for an interesting combination of slightly sweet and savoury. Tantalising!

Roasted Butternut Salad with Brown Lentils, “shisa” Red Chillies, baby Leeks and Creamy Feta Cheese

Yields : 4

Ingredients :


4 T Olive Oil

2 T White Wine Vinegar

1 T Chilli Powder


½ cup uncooked Brown Lentils

290 g cooked Butternut

90g Butter

5ml salted Butter

8 Baby Leeks - cut in half

70g Goat’s Cheese Feta (or normal creamy feta cheese)

Red Chilli to taste-sliced

Salt and Pepper


1) For the dressing add the white wine vinegar to the olive oil and flavour with the chilli powder. Set aside

2) Soak, cook the lentils and set aside to cool

3) Cut blocks of butternut, roast with the 90g butter until caramelised. Set aside to cool

4) In 5ml butter pan sear the leeks and set aside

5) Incorporate all the ingredients together finishing with the fresh red chilli, salt and pepper to taste and the feta cheese

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

Jackie Cameron 
Head Chef 
Hartford House
+27 33 263 2713