Chef Ray – Roasted Pumpkin with Haloumi, Crispy Lentils and Coriander Dressing
Packed full of flavour and colour this meal is very vibrant.
From: Galloway, Emma; Vegetarian Variety In (Jul 17) Healthy Food Guide
- ½ cup dried Puy lentils (French-style or French green lentils)
- 1 bay leaf
- 1.3kg crown pumpkin, peeled and cut into bite-sized chunks
- 3 tablespoons olive oils
- pinch of salt, to season
- pepper, to season
- ¼ teaspoon cumin seeds
- ¼ teaspoon ground coriander
- ¼ teaspoon ground paprika
- 90g haloumi
- 1 bunch chopped fresh coriander
- 1 clove garlic, peeled
- 2 tablespoon lemon juice
- 2 tablespoons olive oil
- pepper, to season
- Preheat oven to 200°C. Place lentils and bay leaf in a medium saucepan and cover with water. Bring to the boil, then simmer for 15-20 minutes or until tender. Drain well, discard the bay leaf.
- Meanwhile, on a baking tray arrange pumpkin. Drizzle with 1-2 tablespoons olive oil and season with salt and pepper. Roast 30-35 minutes, until golden, turning once during cooking. Remove from oven, leaving oven on.
- Transfer drained lentils to a separate baking tray, drizzle with remaining olive oil and scatter over spices. Mix well then roast in the oven 15-20 minutes, stirring once during cooking until golden and crispy. Set aside.
- Meanwhile, prepare dressing. Place coriander and garlic into a small food processor and pulse until roughly chopped. Add lemon juice, olive oil and season with pepper. Blend until smooth.
- Slice haloumi into thin slices and cook in a hot non-stick pan, turning, until golden on both sides.
- To serve, place pumpkin on a platter, top with haloumi, scatter over lentils and drizzle with coriander dressing.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published six months ago: