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.

Sunday Star-Times - Sunday Magazine - - NEWS - Photograph & Styling/ Sam Man­ner­ing

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.


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.

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