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Lintil, Pumpkin and Goats Cheese Salad

Ingredients

• 400g brown lentils

• 100 - 150g hard goats cheese

• 1 bunch washed rocket

• 3 tbs olive oil

• 2 tbs cider vinegar

• 1 tsp balsamic vinegar

• pinch salt and freshly ground pepper


For the Pumpkin

• 800g butternut pumpkin

• 2 cloves garlic

• pinch salt

• pinch cayenne pepper

• 2 tbs olive oil


Method

Soak the lentils overnight, then cook in plenty of unsalted water for 20-30 minutes, or until tender. Drain well.

Halve the pumpkin. Scrape out the seeds and soft middle part with a spoon. Cut the pumpkin into slices approximately 2cm thick, then cut into bite-sized cubes. Cook in salted water for 10-15 minutes, until soft. Drain well.

Peel and finely chop the garlic and mix with salt, cayenne pepper and olive oil. Brush the pumpkin with the mixture and fry in a Calphalon One 25cm Frypan oil until golden brown.

Make a dressing from the olive oil, vinegars, salt and pepper. Mix with the pumpkin, rocket and lentils. Check the seasoning and serve on plates garnished with crumbled goats cheese and fresh white bread.


Serves 4

Last modified on Tuesday, 11 October 2011 14:46
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