ROAST PUMP­KIN AND LENTIL SALAD WITH ROASTED LEMON DRESS­ING

Sunday Herald Sun - Stellar - - Weekly Planner -

“Pump­kins are a cinch to grow”

SERVES 4

1kg Kent pump­kin (or other pump­kin) 1 lemon, halved ½ cup (125ml) ex­tra vir­gin olive oil 1 red onion, thinly sliced into rings 2 tbs red wine vine­gar 2 tsp each Di­jon mus­tard and honey 400g can lentils, rinsed and drained ¼ cup (35g) cur­rants ¼ cup (50g) baby capers, rinsed and drained ½ cup pepi­tas, toasted 2 cups wa­ter­cress leaves (or rocket) Pre­heat the oven to 180°C. Cut the pump­kin into 3cm-thick wedges, dis­card­ing

the seeds and fi­bre from the cen­tre. Di­vide be­tween two trays lined with bak­ing pa­per. Add half a lemon to each tray, then driz­zle with ¼ cup (60ml) olive oil and sea­son well. Roast for 30 min­utes, swap­ping round the trays half­way, or un­til the pump­kin is soft and richly caramelised. Re­move from the oven and set aside to cool.

Com­bine onion and vine­gar. Set aside. To make the dress­ing, squeeze the juice from the roasted lemon and com­bine with re­main­ing olive oil, Di­jon, honey and sea­son. Com­bine the lentils, cur­rants, pars­ley, capers and onion, then mix with some of the dress­ing.

To serve, ar­range the wedges of roasted pump­kin on a plate and top with the lentil salad, sprin­kle over the toasted pepi­tas, wa­ter­cress and re­main­ing dress­ing.

NU­TRI­TION • 15G PRO­TEIN • 6G SAT FAT • 38G CARB • 24G SUGARS • 290MG SODIUM • 585 CAL (2450KJ)

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