This excellent salad can be served
at any time of the year.
Eat it warm, straight from the
oven in the winter, or serve it cold as a colourful addition to a summer feast.
Recipe and image taken from Eat In by Anna Gare, published byMurdoch Books
Ingredients:
1 butternut pumpkin (squash) (about 1 kg), peeled and
roughly cut into 2.5 cm (1 inch) cubes
1 red chilli, finely chopped
1 teaspoon finely chopped garlic
2 teaspoons finely chopped fresh ginger
2 tablespoons peanut oil
sea salt and freshly ground black pepper
210 g (7½ oz/1 cup) puy (tiny blue-green) lentils, rinsed
1 fresh bay leaf
1 litre (35 fl oz/4 cups) of water
1 cup coriander (cilantro) leaves
DRESSING
juice of 1 lemon
1 teaspoon caster (superfine) sugar
sea salt and freshly ground black pepper
1 small red onion, halved and thinly sliced lengthways
60 ml (2 fl oz/¼ cup) extra virgin olive oil
Preparation:
Preheat the oven to 180°C
(350°F/Gas 4).
Put the pumpkin, chilli, garlic, ginger,
peanut oil and salt and pepper in a large bowl and toss until well coated.
Spread evenly in a non-stick
roasting tray (or use a roasting tray lined with baking paper), then roast for
30 minutes, or until the pumpkin is just cooked through but still firm.
Meanwhile, put the lentils and bay
leaf in a saucepan with the water and a pinch of salt over medium heat. Cook
for 20 minutes, or until soft to the bite, then drain.
Combine the pumpkin and lentils in
a large bowl.
Whisk the lemon juice, sugar and salt
and pepper for the dressing in a small bowl, then add the onion and set aside
until ready to serve. This will soften the sharpness of the onion. When ready
to dress the salad, whisk in the oil.
Just before serving, add the
coriander to the pumpkin mixture, pour over the dressing and toss together.
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