Lentil, roasted pumpkin salad
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 8-10 |
Ingredients
- 80 g reduced fat feta cheese
- 800 g whole pumpkin
- wild rocket
- 180 g red onion
- large pinch salt
- large pinch black pepper
- glug of olive oil
- 2 red chillies
- 20 g parsley
- 2 lemon, zest and juice
- 300 g brown lentils (or use tinned lentils, drained and rinsed)
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Cooking Instructions
- Soak the lentils in 1.5l of water overnight.
- Bring a large pot of water to the boil and add the drained lentils. When lentils are al dente add a large pinch of salt and continue to cook for another ten minutes, then remove from the stove and strain through a fine colander or sieve. Run under cold water to cool the lentils down.
- Allow the lentils to drain in the colander. An alternative is to use tinned lentils, drained and rinsed.
- Preheat the oven to 200˚C. Peel the pumpkin and cut into 2cm thick wedges. Place the wedges on a tray, brush with olive oil, lightly season and roast for about 35 minutes until golden and soft.
- Chop the red onion, chili and parsley very fine and add to the drained lentils with 15ml olive oil. Add the lemon zest and lemon juice. Lastly season with salt and pepper.
- Place washed wild rocket evenly around the platter and arrange pumpkin on top of the lentil salad. Crumble the feta cheese over the top.
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