Warm spicy salad with goat cheese, pumpkin and black lentils
4 servings
45 minutes
Warm spiced salad with goat cheese, pumpkin, and black lentils is a vibrant blend of flavors and textures inspired by European culinary traditions. Its base is roasted pumpkin coated with aromatic spices that reveal its sweetness and softness. Black lentils add a light nutty note and enrich the salad with protein, while arugula and fresh mint provide a zesty freshness. Soft goat cheese creates creamy tenderness contrasting with crunchy pumpkin seeds. Dressed with olive oil and red wine vinegar, this salad surprises with a harmony of flavors. Perfect as a standalone dish or an elegant addition to dinner. Served warm to fully unveil all its aromatic nuances.
1
Soak the lentils in warm water for 10 minutes, then cook until done (this will take 10 to 20 minutes). Drain the water and leave to dry in a colander.
- Beluga lentils: 10 tablespoons
2
Preheat the oven to 220 degrees. Peel the pumpkin from the skin and seeds and cut it into cubes. Place in a baking dish or on a baking sheet in a single layer. Sprinkle with cumin and paprika, drizzle with olive oil, salt, and mix the pumpkin with the spices by hand so that each cube is well coated. Put the dish in the oven and bake until the cubes turn a bright golden-brown color. About 7-10 minutes before they are done, stir the cubes with a spoon and return them to the oven to brown the pumpkin on both sides. Let cool.
- Summer squash: 1 piece
- Cumin: 2 teaspoons
- Paprika: 2 teaspoons
- Olive oil: 40 ml
- Sea salt: to taste
3
Roast pumpkin seeds in a dry pan until golden brown.
- Pumpkin seeds (pepitas): 33 g
4
In a large salad bowl, place arugula and mint leaves, which should be torn by hand. Cut the cheese into cubes and add to the leaves. Gradually add pumpkin and lentils, then make a dressing by mixing about 20 ml of oil with a tablespoon of vinegar. Drizzle over the salad and mix very gently, so the cheese doesn't stick to the pumpkin and the salad doesn't turn into a mush.
- Rocket (arugula): 70 g
- Fresh mint: 30 g
- Soft goat cheese: 150 g
- Summer squash: 1 piece
- Beluga lentils: 10 tablespoons
- Olive oil: 40 ml
- Red wine vinegar: 1 tablespoon
5
Sprinkle with pumpkin seeds.
- Pumpkin seeds (pepitas): 33 g
