Pep­per-and-co­rian­der crusted lamb salad

Recipe Neil Roake

House and Leisure Food - - FRONT PAGE -

500g pump­kin, chopped 1t cumin 1t salt 1t black pep­per, crushed 5T olive oil 1×400g tin lentils, drained 100g goat’s-milk feta, crum­bled 2T fresh mint leaves, chopped 1T pump­kin seeds 1T dried cran­ber­ries 1T al­monds fresh mint leaves,

to gar­nish fresh le­mon wedges

Serves 6–8

Pre­heat the oven to 180°C. Toss the chopped pump­kin with the cumin, salt, black pep­per and two ta­ble­spoons of the olive oil in a roast­ing pan. Roast for 40 to 50 min­utes un­til brown and fairly crisp (not mushy). Re­move from the oven and al­low to cool to room tem­per­a­ture.

Rinse the lentils and com­bine with the pump­kin and crum­bled feta in a large salad bowl, and toss with the chopped mint. Driz­zle the rest of the oil over the salad and sprin­kle the pump­kin seeds, cran­ber­ries, al­monds and ex­tra mint leaves on top. Serve with fresh le­mon wedges.

Roasted pump­kin, lentil and feta salad

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