…GETTING A NUTRITIOUS BOOST WITH THIS DELICIOUS PUMPKIN, LENTIL, CAULIFLOWER AND HAZELNUT SALAD
½ pumpkin, peeled and deseeded 1 small cauliflower
Sea salt and black pepper
400g green or puy lentils
Handful of bean sprouts
½ cup hazelnuts, toasted and
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.