Roasted Pumpkin with Caramelised Lentils

A Sweet Warm Salad to Share

Warm salads always feel so homely.

Roasted pumpkins in particular remind me of family gatherings around the table. It’s a dish which is naturally shared around the table. It’s a sweet aroma which makes you extra hungry.

This recipe pays homage to those home-cooked dinners, but with a Nonna Lizzie addition of caramelised lentils… these are a game changer. Using balsamic and maple syrup, this glaze over lentils pairs perfectly with a sweet hot pumpkin. Enjoy!

Ingredients

• 1 half of a pumpkin (sliced into 3-4 crescents)

• 1 can of lentils (strained)

• Parsley (finely chopped)

• Hazelnuts

• Pomegranate

• 3 garlic cloves (minced)

• 1/2 onion (thinly sliced)

• Condiments & Spices: Olive oil, paprika, balsamic vinegar, maple syrup, salt & pepper.

Method

1. SEASON the pumpkin slices with olive oil, paprika and salt & pepper. Bake for at least 40 mins on 180 deg. Taste test softness and remove/ bake longer as desired (50 minutes is the longest I would cook it for).

2. SAUTEE the onions and garlic with olive oil on medium heat in a pan for 5-8 minutes until golden.

3. ADD 1/2 cup of balsamic vinegar to the pan and let it cook for 8-10 minutes until it thickens. Once it begins to thicken, add 1/3 cup of maple syrup and let the mixture cook for another 2 mins.

4. ADD the lentils into the pan and stir within the mixture. Leave the lentils to caramelise in the mixture for around 5 minutes.

5. SERVE the warm pumpkin slices on a bed of parsley, caramelised lentils, pomegranate and crushed hazelnuts.