Warm salad of fried pumpkin and lentils
4 servings
30 minutes
Warm salad of roasted pumpkin and lentils is a refined dish of European cuisine that harmoniously combines the tenderness of baked pumpkin, the rich flavor of lentils, and the piquancy of balsamic sauce. The origins of this salad trace back to autumn culinary traditions where pumpkin is the main ingredient symbolizing coziness and warmth. The taste of the dish is multifaceted: sweet pumpkin is complemented by a slight acidity from vinegar, the sharpness of red onion, and the freshness of spinach. Cheese adds a creamy texture while pumpkin seeds provide a crunchy note. This salad is not only nutritious but also versatile – it can be served as a standalone dish or as an accompaniment to meat or fish. An ideal choice for those who appreciate healthy eating and sophisticated flavor combinations.
1
Preheat the oven to 200°C. Mix 1 tbsp of olive oil, pumpkin, garlic clove, thyme leaves, and spices. Bake for 25-30 minutes or until done.
- Olive oil: 1.5 tablespoon
- Pumpkin: 1 kg
- Garlic: 1 clove
- Fresh thyme: 2 stems
2
Mix with balsamic vinegar, ½ tbsp olive oil, whole grain mustard, and 1-2 tbsp water. Rinse the lentils in water, dry them, and mix with the sauce, red onion, spinach, and cherry tomatoes.
- Balsamic vinegar: 1 tablespoon
- Olive oil: 1.5 tablespoon
- Wholegrain mustard: 1 teaspoon
- Canned lentils: 800 g
- Red onion: 0.5 head
- Spinach: 100 g
- Cherry tomatoes: 150 g
3
Divide the lentils into four plates. Top with pumpkin, then crumble cheese and pumpkin seeds.
- Pumpkin: 1 kg
- Cheese: 40 g
- Pumpkin seeds (pepitas): 2 tablespoons
