LENTIL BOBOTIE

Try this all-vegetable twist on a South African favourite. Preparation time: 30 minutes Cooking time: 35 minutes

4 portions

FILLING

15 ml (1 T) oil

1 onion, chopped

1 ml (¼ t) chilli powder

5 ml (1 t) each ground cumin, cinnamon and turmeric

50 g tomato paste

15 ml (1 T) apricot jam or brown sugar

10 ml (2 t) apple cider vinegar

60 ml (¼ c) coarsely chopped almonds

60 ml (¼ c) raisins

500 ml (2 c) cooked lentils

500 ml (2 c) roasted butternut cubes

salt and pepper

TOPPING

2 eggs

60 ml (¼ c) milk

few bay leaves

SAMBALS

chopped onion and chopped tomato chopped banana and chopped coriander chopped cucumber and plain yoghurt micro herbs to garnish

1 Preheat the oven to 180 °C and grease an ovenproof dish.

2 Filling In a pot, heat the oil and sauté the onion until soft. Add the spices and mix.

3 Add the rest of the filling ingredients and mix lightly. Spoon into the dish.

4 Topping Whisk the eggs and milk and pour over the filling. Lightly press the bay leaves into the topping. Bake for 30 minutes or until set.

5 Sambals Mix the tomato and onions to make a tomato sambal. Mix the banana and coriander to make a banana sambal. Mix the cucumber and yoghurt to make a cucumber sambal. Serve the selection of sambals with the bobotie and garnish with micro herbs.