morrocan lentil beetroot salad w/ butternut and tahini

raw beetroot salad

For the past couple of weeks, I have been getting my fresh organic vegetable produce from the Wynberg Urban Organic Farm, who have a stand at the ERF 81 Food Market every Sunday from 10am to 2pm at Tyisa Nabanye in Tamboerskloof. The farmer Mosima Pale himself, sells his veggies personally to his customers live at the market. Sometimes he brings fellow local farmer along, no middle man or agency involved, all profits go straight to South African small scale farmers, which makes all the difference.

This is what i put together from last weeks vegetable bag, a Lentil Beetroot Salad with a Moroccan Hemp Dressing served with roasted spiced Butternut and Tahini on the side. 

tyisa nabanye

Ingredients for salad (serves 4)

  • 2 big raw red beetroot, grated
  • 1 good handful red cabbage, thinly sliced 
  • half a cup of red lentils 
  • 1 handful parsley, finely chopped
  • 2 red spring onion finely chopped
  • 1 handful of cherry tomatoes, cut in quarters
  • 2 small carrots, grated 

Ingredients for dressing

Ingredients for butternut

  • 1 butternut, cut in small quarters
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon 
  • 1 tbsp of TNT Honey 
  • 1 tbsp Crede Organic Sesame Oil
  • 1 tbsp OhMega Tahini
  • 1 tbsp Crede Virgin Organic Olive Oil
  • 1 tsp and fresh lemon for drizzling 
  • 1 green hot chili, finely diced  

ohmega tahini


1. Boil lentils with 2 cups of water, add salt and a little bit of olive oil, until all water has evaporated and lentils are as soft as you like them to be. The lentils can be mixed into the salad warm or cold depending on what you prefer. 

2. Grate beetroots and carrots, thinly slice cabbage and onions, quarter cherry tomatoes, then mix in a bowl with lentils  

3. Combine all ingredients for the dressing in a little glass jar, shake well, then pour over salad and mix

4. Cut butternut in wedges (see pictures above), drizzle with Crede Organic Sesame Oil, sprinkle with cumin, cinnamon and honey and roast for 30 min in an oven by 200 degrees celsius

5. Mix tahini, olive oil and lemon and drizzle over butternut, serve topped with chopped parsley 





Dennis Molewa


I believe in the nurturing power of natural food, flavours and spices. Real food does not compromise on taste. It takes us back to flavour’s true origins.

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