A substantial nourishing salad for the cooler months. Eats so well as a main or serve as part of a larger meal. A great dish to make in advance and simply warm the pumpkin and dress the lentils
Time : 45 mins
Serves : 4
Ingredients :
- 1/4 large Kent pumpkin, cut into 6 wedges
- 4 tbsp extra virgin olive oil
- Salt, pepper
- 10-12 chestnuts
- 1 400g tin lentils, rinsed, drained
- ½ head fennel + tops, finely sliced
- Small handful flat leaf parsley, roughly chopped
- 2 tbsp red wine or sherry vinegar
- 150g marinated feta or goats’ cheese
Method :
- Preheat an oven to 220C and place the pumpkin onto a line baking tray. Toss with the olive oil, salt, and pepper. Roast for 25 minutes until the pumpkin is lightly coloured and soft.
- At the same time, make a small criss-cross cut in the flat side of the chestnuts and roast on a separate tray for 25-30 minutes. Allow to cool slightly and peel them and roughly break up the chestnuts into large pieces.
- In a mixing bowl, combine the lentils, fennel, fennel tops, parsley, chestnuts and dress with 2 tbsp of olive oil, the vinegar, toss well and season to taste. Add the feta and toss gently then serve the lentil salad over the pumpkin – either on the tray it is roasted or plate up on a large platter.
This recipe by A Better Choice !
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