Recipes>Cheese Recipes
Lentils with Goat’s Cheese and Roasted Pumpkin Salad
by The Happy Pear from The World of The Happy Pear
Easy
Serves 4-6
Lentils with Goat’s Cheese and Roasted Pumpkin Salad from The World of The Happy Pear by David and Stephen Flynn. This gluten free recipe is a makes for a brilliant midweek healthy dinner or lunch.
Discover more delicious Salad recipes
Vibrant and filling salads for all seasons
From the book
The World of The Happy Pear
The Happy Pear
The World of The Happy Pear
Delicious, easy and fun vegetarian cooking
Family favourites with a superfood twist
Irresistible vegan desserts
Buy From
Introduction
One of Dave’s top 5 favourite veg is the pumpkin – he even won a local competition for one of his home-grown ones! If you can get a kabocha squash (green with yellow flesh) or an orange Hokkaido pumpkin these are fab, but just use a peeled butternut squash if you can’t.
Tags
Ingredients
| 1 kg | pumpkin |
|---|---|
| 4 tbsp | oil |
| 3 tsp | salt |
| 1 | red onion |
| 3 | cloves garlic |
| 1 | red pepper |
| 1 | courgette |
| 150g | button mushrooms |
| 1/2 tsp | freshly ground black pepper |
| 250g | green/brown/speckled blue dried lentils |
| 1 litre | vegetable stock |
| leaves from a few sprigs of fresh thyme | |
| 1 | bay leaf |
| 2 tsp | paprika |
| 3 tbsp | tamari/soy sauce |
| 200g | rocket leaves |
| 200g | crumbly goat’s cheese/ feta cheese |
Method
Preheat the oven to 180°C/350ºF/gas mark 4.
Cut the pumpkin in half and remove the seeds. Leaving its skin on, chop the pumpkin into wedges and put on to a baking tray. Sprinkle with 2 tablespoons of oil and 1 teaspoon of salt and mix, coating the pumpkin wedges evenly. Bake in the preheated oven for 30–40 minutes, until they start to brown and become tender and caramelized.
Peel and finely slice your onion and garlic. Deseed the red pepper and chop into bite-size pieces. Slice the courgette into rounds and chop the mushrooms into quarters.
Pour 2 tablespoons of oil into a medium-sized pot and put on a high heat. Add the onions and garlic and cook for 5 minutes, stirring regularly. Add the courgettes, red pepper, mushrooms, 2 teaspoons of salt and black pepper, and cook for another 5 minutes, stirring regularly.
Add the lentils, stock, thyme leaves, bay leaf, paprika and tamari and give it all a good mix. Bring to the boil, then reduce the heat to a simmer and cook until all the liquid has been absorbed. The lentils should be soft and tender and still moist, not dried out – if they are, add a little more liquid and cook until they are ready.
Put half the rocket leaves into a large salad bowl, spreading them right around the edges of the bowl. Pour the hot lentil mix into the centre of the bowl.
Top with the baked pumpkin wedges and the rest of the rocket leaves and sprinkle over the goat’s/feta cheese. Give a little mix before serving.
Lovely eaten warm or cold.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More The Happy Pear recipes
View all
Vegan Creamy Dauphinoise Potatoes
by The Happy Pear from The Veg Box: 10 Vegetables, 10 Ways
Vegan Stuffed Roasted Cauliflower Wellington
by The Happy Pear from The Veg Box: 10 Vegetables, 10 Ways
More Salad Recipes
View all
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
Mary Berry’s Burrata Caprese Sharing Platter
by Mary Berry from Mary 90: My Very Best Recipes
More Vegetarian Recipes
View all
Jamie Oliver’s Fragrant Veggie Filo Tart
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
