Tuesday, March 15, 2011

roasted pumpkin salad

For this salad you will need -
1kg butternut pumpkin peeled and cut into 3 cm cubes.
Place on non-stick oven tray and spray with oil. Season witht salt and freshly gound pepper.
Roast in oven at 200 C for 20 mins.
Cool a bit, doesnt really matter if it's warm but shouldnt be too hot.

At the same time put half a cup of hazelnuts on some foil and put on baking tray in oven for about 10 mins.
Chop roughly.

Meanwhile rinse 1 cup of small french lentils and place in saucepan with 3 cups of water. Bring to boil and cook for about 15 minutes until tender. Drain.

For a dressing I mixed 1 Tbs olive oil, 2 Tbs white balsamic vinegar and 2 Tbs honey. Shake them together in a screw-to jar and if it doesnt mix well, pop in the microwave for5 - 10 seconds and then shake again.
Pour a little of the dressing through the lentils and mix.

On serving plate arrange salad greens of your choice.
Put warm pumpkin on top. Then several spoons of lentils.
Crumble feta on top and scatter with chopped hazelnuts.

I added a garnish of quartered fresh figs and decorated the plate with quartered roma tomatoes.

Drizzle with the leftover dressing.

1 comment:

AnastasiaC said...

looks delicious Tess!! i love roasted beetroot with that too - and I usually add some chicken breast - its a great meal and so yummy!!!

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