Good Health Choices - - News -

½ pump­kin, peeled and de­seeded 1 small cauliflower

Sea salt and black pep­per

Olive oil

400g green or puy lentils

Hand­ful of bean sprouts

½ cup hazel­nuts, toasted and

roughly chopped

Large hand­ful of rocket

PRE­HEAT the oven to 180ºC.

1. Chop the pump­kin into 3-4cm chunks. Re­move the stem and leaves from the cauliflower and cut it into flo­rets. Com­bine both on a roast­ing tray with salt and pep­per and sev­eral ta­ble­spoons of olive oil. Shake the tray to coat the veg­eta­bles, then pop them in the oven for 25-30 min­utes un­til ten­der and caramelised. Re­move and al­low to cool.

2. In the mean­time, wash and drain the lentils, then place in a saucepan with plenty of wa­ter. Bring to the boil then leave to sim­mer gen­tly for 15 min­utes un­til ten­der. Drain off any liq­uid, sea­son well to taste with salt and pep­per, and set aside to cool.

3. On a large plat­ter, gen­tly fold to­gether the cooled pump­kin and cauliflower, and the bean sprouts and hazel­nuts with a lit­tle olive oil and a gen­er­ous sea­son­ing of salt and pep­per. Fold through the rocket, scat­ter over the lentils and serve. SERVES 4-6

Karen: I’d say this is the per­fect ‘comfort’ salad, if there is such an ex­pres­sion. Per­fect for the whole fam­ily.

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