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Lintil, Pumpkin and Goats Cheese Salad


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


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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