From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- .../Roasted Pumpkin, Lentil & Almond Salad.html | 266 +++++++++++++++++++++ 1 file changed, 266 insertions(+) create mode 100644 Recipes/Roasted Pumpkin, Lentil & Almond Salad.html (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 new file mode 100644 index 0000000..e6cc4df --- /dev/null +++ b/Recipes/Roasted Pumpkin, Lentil & Almond Salad.html @@ -0,0 +1,266 @@ + + + + + + + + +
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Roasted Pumpkin, Lentil & Almond Salad

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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: + + +

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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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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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