From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- .../Roasted Pumpkin, Lentil & Almond Salad.html | 557 +++++++++++++-------- 1 file changed, 338 insertions(+), 219 deletions(-) (limited to 'Recipes/Roasted Pumpkin, Lentil & Almond Salad.html') diff --git a/Recipes/Roasted Pumpkin, Lentil & Almond Salad.html b/Recipes/Roasted Pumpkin, Lentil & Almond Salad.html index e6cc4df..a1b5c82 100644 --- a/Recipes/Roasted Pumpkin, Lentil & Almond Salad.html +++ b/Recipes/Roasted Pumpkin, Lentil & Almond Salad.html @@ -1,266 +1,385 @@ - + - - - - - - -
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Roasted Pumpkin, Lentil & Almond Salad

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+ Roasted Pumpkin, Lentil & Almond Salad +

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Full of Veg

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Full of Veg

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- - - Prep Time: 15 - Cook Time: 60 - Total Time: 75 - Difficulty: Easy - Servings: 4 - - - Source: - - + + + Prep Time: 15 + + Cook Time: 60 + + Total Time: 75 + + Difficulty: Easy + + Servings: 4 + + + + Source: + +

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Ingredients

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Salad:

60g baby spinach, roughly chopped

250g pumpkin, chopped into small pieces

180g brussels sprouts, chopped in half

400g canned chickpeas, drained, rinsed and dried with some paper towel

2 tablespoons extra virgin olive

300g puy lentils, rinsed & drained

100g currants, soaked in boiling water for 10 seconds

60g roasted almonds, roughly chopped

15g mint

15g parsley

1 pomegranate, seeds removed

Sea salt

Black pepper


Dressing:

80ml extra virgin olive oil

60ml white wine vinegar

1 orange, juice squeezed

1 tbsp honey or maple syrup


Hummus to serve (optional)

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Ingredients

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+ Salad: +

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+ 60g baby spinach, roughly chopped +

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+ 250g pumpkin, chopped into small pieces +

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+ 180g brussels sprouts, chopped in half +

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+ 400g canned chickpeas, drained, rinsed and dried + with some paper towel +

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+ 1 tbsp extra virgin olive +

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+ 150g puy lentils, raw rinsed & drained +

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+ 100g currants, soaked in boiling water for 10 + seconds +

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+ 60g roasted almonds, roughly chopped +

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+ 15g mint +

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+ 15g parsley +

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+ 1 pomegranate, seeds removed +

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Sea salt

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Black pepper

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+ Dressing: +

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+ 40ml extra virgin olive oil +

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+ 30ml white wine vinegar +

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+ 1 orange, juice squeezed +

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+ 1 tbsp honey or maple syrup +

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+ Hummus to serve (optional) +

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Directions

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Step 1
- Preheat the oven to 200℃/180℃ (fan).
- Place the pumpkin and brussels sprout pieces on a large roasting tray.
- Place the chickpeas on a separate roasting tray.
- Drizzle both trays of ingredients with olive oil and season them well. Mix everything together using your hands.
- Roast the chickpeas for 20-25 minutes and the vegetables for about 30-35 minutes, ensuring they're cooked through. (The pumpkin might need a bit more time.)
- If desired, you can also roast the almonds for approximately 15 minutes alongside the other ingredients.

Step 2
- Place a medium-sized pot of water onto boil.
- Once boiling, add the lentils to the pot and turn down to a gentle simmer.
- Cook for about 12-14 minutes.
- Drain and run through cold water.

Step 3
- In a large bowl: Add the spinach, lentils, roasted brussels sprouts, roasted pumpkin, crispy chickpeas, currants, and herbs (optional).
- Season well and toss the salad together.
- Then add the pomegranate seeds.

Step 4
- For the dressing: mix all ingredients in a small bowl or jug and season well.
- Add half to the salad and toss well.

Step 5
- Serve up the salad into bowls and dollop over some hummus.

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Directions

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+

+ Step 1
- + Preheat the oven to + 200℃/180℃ (fan).
- Place the + pumpkin and + brussels sprout pieces on a large roasting + tray.
- Place the chickpeas on a separate + roasting tray.
- Drizzle both trays of + ingredients with olive oil and + season them well. Mix everything + together using your hands.
- Roast the + chickpeas for 20-25 minutes and + the vegetables for about + 30-35 minutes, ensuring they're cooked + through. (The pumpkin might need a bit more time.)
- If + desired, you can also roast the + almonds for approximately + 15 minutes alongside the other ingredients. +

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+ Step 2
- Place a medium-sized pot of water + onto boil.
- Once boiling, add the + lentils to the pot and turn down to a gentle + simmer.
- Cook for about + 12-14 minutes.
- Drain and run through cold + water. +

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+ Step 3
- In a large bowl: Add the + spinach, lentils, roasted brussels sprouts, roasted pumpkin, + crispy chickpeas, currants, and herbs + (optional).
- Season well and toss the salad together.
- + Then add the pomegranate seeds. +

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+ Step 4
- For the dressing: mix all + ingredients in a small bowl or jug and season well.
- Add + half to the salad and toss well. +

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+ Step 5
- Serve up the salad into bowls and + dollop over some hummus. +

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