Warm Pumpkin and Lentil Salad

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pumpkin saladStyleNest love this recipe for warm pumpkin and lentil salad from Bill’s cafe. It’s colourful and hearty; perfect for any meal.

Serves 4

Preparation Time: 30 minutes

Cooking Time: 15 minutes

What You’ll Need:

  • 120g puy lentils
  • 1 small pumpkin, approx 800g, peeled, de-seeded and cut into bite-sized chunks
  • 2 large red onions, quartered
  • 3 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp wholegrain mustard
  • 1 tbsp balsamic vinegar
  • handful flat leaf parsley, roughly chopped
  • 50g wild rocket
  • 200g goat’s cheese

What To Do:

1.Preheat the oven to 180°c/160°c fan/gas mark 4

2.Put the lentils in a small pan with 500ml water. Bring to the boil, cover and simmer for 30 minutes until they are tender.

3.Meanwhile, put the pumpkin chunks in a baking tray with the onion quarters, grizzle with 2 tablespoons of olive oil, sprinkle with the cinnamon and season with sea salt and freshly ground black pepper. Mix with your hands to make sure everything is well coated in the oil.  Bake for 15 – 20 minutes until the pumpkin is tender and the onion is beginning to blacken.

4.When the lentils are cooked, drain them and stir in the remaining tablespoon of olive oil, the mustard, vinegar and parsley.

5.Arrange the rocket leaves on a serving plate. Layer on the pumpkin and onion mixture, spoon over the lentils and finally, crumble the goat’s cheese across the top.

Recipe from Bill’s cafe, restaurant and store.

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