John Myers
Ingredients for 2 servings:
- 75 g beluga lentils
- Pumpkin flesh, 250 g – 300 g
- 1 onion(s)
- Salt and pepper, freshly ground
- 1 tsp spice mix e.g. Ras al Hanout, Garam Masala
- 2 tbsp oil
- 1 small romaine lettuce heart(s)
- 1 handful of cherry tomatoes or 4 – 5 cocktail tomatoes
- 1 handful of walnut halves
- 1 tbsp maple syrup
- 1 tbsp oil
- 3 tbsp oil, e.g. walnut or hazelnut oil
- 6 tbsp white seasoning
- 2 tbsp maple syrup
- Salt and pepper, freshly ground
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Serve warm or chilled
Cook the lentils according to the package instructions and drain. Wash and dry the lettuce, and cut into bite-sized pieces. Mix all of the dressing ingredients well or shake in a blender. Preheat the oven to 230°C (top/bottom heat). Peel and deseed the pumpkin, and cut 250g-300g into 1-2cm cubes. Cut the onion into thin wedges. Dust both with the spice mix, salt, and pepper, and toss with oil. Bake everything in a shallow dish or on a baking sheet for about 20-30 minutes, until the pumpkin cubes are soft, stirring and turning 2-3 times. Meanwhile, halve or quarter the tomatoes. Halve the walnut halves and toss them in a small bowl or cup with the oil and maple syrup. When the pumpkin is cooked, push it together along the edge of the dish. Place the tomatoes and walnuts, with the liquid, next to each other in the empty space and bake for about 5-8 minutes. Serve warm or cooled. Toss the lentils and lettuce with about half of the dressing and serve on plates. Arrange the squash and tomatoes on top, or if serving warm, arrange them around the squash and tomatoes and drizzle with the remaining dressing. Sprinkle the walnut halves on top. Cooking time for the squash may vary depending on the oven, type of squash, and the size of the cubes.
Facebook Comments