Pumpkin and Lentil Salad

0
Average: 0 (0 votes)
(0 votes)
Pumpkin and Lentil Salad
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in

Ingredients

for
4
Ingredients
250 grams
brown Lentils
500 milliliters
1
small Romanesco broccoli (400 grams)
300 grams
Pumpkin pulp (such as Hokkaido)
1
2 tablespoons
4 tablespoons
2 tablespoons
3 tablespoons
freshly ground Pepper
1 teaspoon
2 tablespoons
How healthy are the main ingredients?
Romanesco broccoli

Preparation steps

1.

Rinse lentils in a sieve. Combine with broth and cook for about 30 minutes or until soft. 

2.

Rinse broccoli and cut into florets. Blanch in boling salted water for about 3-5 minutes or until al dente. Drain and rinse in cold water, drain well. 

3.

Cut pumpkin pulp into about 1 cm (approximatley 1/2 inch) cubes . Heat oil in a pan and saute pumpkin for a few minutes. Peel garlic and squeeze through a garlic press. Add to the pan together with apple juice, simmer for about 10 minutes. 

4.

Whisk pumpkin seed oil with vinegar and honey, season with salt, pepper and chives. Combine pumpkin, broccoli and drained lentils. Toss with the dressing and let stand for 30 minutes.  

5.

Season to taste and serve with watercress, grilled scallions and toasted bread, if desired.