food with sam mannering
Salads never really go out of season and this jumble of veges and lentils is perfect for when you don’t feel like heavy, cold-weather comfort food.
Iseem to make salads like this all year round. Even though it’s the middle of winter, I still often find myself hankering after something just a wee bit lighter.
As ingredients come in and out of season I’ll chop and change accordingly. Also, feel free to use brown rice, farro, barley or one of the smaller varieties of pasta such as orzo or fregola as a base, instead of lentils. This will keep for several days in the fridge.
If you have to cut your pumpkin in half and have doubts about the safety of your fingers, just do what I do and give it a couple of hearty chucks against a concrete floor. Perfect for stress relief.
SALAD OF PUMPKIN, LENTILS, CAULIFLOWER AND HAZELNUTS
Serves 4-6 Prep time: 20 minutes Cook time: 40 minutes ½ crown pumpkin, peeled and de-seeded 1 small cauliflower sea salt and black pepper olive oil 400g puy lentils handful bean sprouts ½ cup hazelnuts, toasted and roughly chopped large handful rocket 100g feta, to serve Preheat the oven to 180C.
Chop pumpkin into 3-4cm chunks. Remove stem and leaves from cauliflower and cut into florets. Place both on a roasting tray with some salt and pepper and several tablespoons of olive oil.
Roast for 25-30 minutes, until everything is tender and nicely caramelised. Cool for several minutes.
In the meantime, wash and drain lentils, place in a saucepan with plenty of water and simmer for about 15 minutes, until the lentils are tender. Drain any remaining liquid, season with salt and pepper and set aside to cool.
On a large serving platter, gently combine the cooled pumpkin, cauliflower, bean sprouts and hazelnuts with a little olive oil and a generous seasoning of salt and pepper. Fold through rocket, crumble the feta over top and serve.