½ cupdried Puy lentilsFrench-style or French green lentils
1 bay leaf
1.3kg crown pumpkinpeeled and cut into bite-sized chunks
3 Tbspolive oils
pinch of saltto season
pepperto season
¼ tspcumin seeds
¼ tspground coriander
¼ tspground paprika
90g haloumi
Coriander Dressing
1 bunch fresh corianderchopped
1 clove garlicpeeled
2 Tbsplemon juice
2 Tbspolive oil
pepperto 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.