Roasted Pumpkin with Haloumi, Crispy Lentils and Coriander Dressing
Packed full of flavour and colour this meal is very vibrant.
Servings: 4
Ingredients
- ½ cup dried Puy lentils (French-style or French green lentils)
- 1 bay leaf
- 1.3 kg crown pumpkin peeled and cut into bite-sized chunks
- 3 Tbsp olive oils
- pinch of salt, to season
- pepper to season
- ¼ tsp cumin seeds
- ¼ tsp ground coriander
- ¼ tsp ground paprika
- 90 g haloumi
Coriander Dressing
- 1 bunch chopped fresh coriander
- 1 clove garlic peeled
- 2 Tbsp tablespoon lemon juice
- 2 Tbsp olive oil
- pepper to season
Instructions
- 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.
Notes
From: Galloway, Emma; Vegetarian Variety In (Jul 17) Healthy Food Guide