Warm Chilli Lentil And Pumpkin Salad Recipes

SPICED PUMPKIN, LENTIL, AND GOAT CHEESE SALAD

Steps:

• Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
• Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
• Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
• Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
• Available at some supermarkets and at specialty foods stores.
• ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

WARM CHILLI, LENTIL AND PUMPKIN SALAD

Steps:

• Preheat oven to 180 degrees.
• Put pumpkin, chilli, ginger, garlic, salt and pepper in a large bowl and stir until well combined. Place on baking tray and spread out to single layer. Bake for 30 minutes or until cooked but the pumpkin is still firm.
• Meanwhile put the lentils, bay leaf and a pinch of salt into water and cook for about 20 minutes or until cooked through and soft. Drain.
• Combine pumpkin mixture and lentils in a large bowl.
• For the dressing whisk the lemon juice, sugar, salt and pepper in a small bowl. Add the onion and set aside until ready to serve.
• When ready to serve whisk in the oil.
• Just before ready to serve, add the coriander to the pumpkin mixture. Pour over the dressing and serve.