Warm Chilli, Lentil and Pumpkin Salad
Ready In: 40 mins
Serves: 4
Yields: 4 sewrvings
Ingredients
- 1 kg butternut pumpkin, skinned and chopped in 2 . 5 cm pieces
- 1 chili, red and finely chopped
- 1 teaspoon garlic, crushed
- 2 teaspoons ginger, fresh and finely chopped
- 2 tablespoons peanut oil
- salt and pepper
- 210 g lentils, Le Puy rinsed
- 1 bay leaf
- 1 liter water
- 1 cup coriander leaves
- 1 lemon, juice only
- 1 teaspoon caster sugar
- salt and pepper
- 1 red onion, small halved and thinly sliced length ways
- 60 ml olive oil, extra virgin
Directions
- Preheat oven to 180 degrees.
- Put pumpkin, chilli, ginger, garlic, salt and pepper in a large bowl and stir until well combined. Place on baking tray and spread out to single layer. Bake for 30 minutes or until cooked but the pumpkin is still firm.
- Meanwhile put the lentils, bay leaf and a pinch of salt into water and cook for about 20 minutes or until cooked through and soft. Drain.
- Combine pumpkin mixture and lentils in a large bowl.
- For the dressing whisk the lemon juice, sugar, salt and pepper in a small bowl. Add the onion and set aside until ready to serve.
- When ready to serve whisk in the oil.
- Just before ready to serve, add the coriander to the pumpkin mixture. Pour over the dressing and serve.
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