This hearty but light dish works well as an entrée, side or light lunch during the winter months when pumpkin is in season. The salad is hearty enough to sustain, with sweet pumpkin and soft lentils, and its tangy flavours will appeal to vegetarians (and the rest of us!) alike.
Tips
The peppery bite of the salad’s rocket, combined with the caramelised sweetness of the roasted pumpkin lend themselves well to a bright, light white wine such as a Pinot Gris. Or why not try a Rose? It would work just as well.
Ingredients
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 3 tsp brown sugar
- Sea salt and cracked black pepper to taste
- 1 bunch rocket
- 400g can lentils
- 1/2 (about 700g) butternut pumpkin, peeled, deseeded, quartered lengthways, cut into 5mm thick wedges
Method
1. Preheat oven to 240°C
2. Whisk the oil, vinegar, sugar, salt and pepper together in a large bowl. Add the pumpkin and toss to coat. Transfer the pumpkin mixture to a large shallow baking tray.
3. Roast in preheated oven for 20-25 minutes then remove and set aside to cool for 5 minutes.
4. Arrange the pumpkin and rocket on serving plates, drizzle with any pan juices, top with lentils.
