¼ medium pumpkin, diced and roasted
Good salt and freshly cracked pepper, to taste
¼ cup olive oil
1 cup puy lentils
¼ small purple cabbage, finely shredded
¼ bunch curly parsley, finely chopped
1 medium beetroot, cut into matchsticks
1 lemon, juiced
1 tsp tamari
Iceberg (or mini cos) lettuce, torn into cups
Toss diced pumpkin in a bowl with salt, pepper and olive oil, then scatter on a flat baking tray. Be careful not to overcrowd the tray or the pumpkin can steam itself and not go crispy! Bake at 190–200°C (375–400°F) until golden.
Cook the lentils in two cups of filtered water. Once boiling, reduce heat. Simmer for 7–10 minutes or until lentils are soft but al dente. Cool under running water and strain before mixing into the salad.
Note: You can use whole red, beluga, green or brown lentils but reduce cooking time or keep an eye on them as you want them cooked al dente and definitely not mushy!
Whole red lentils and beluga lentils will keep their shape like the dark green puy. Prepare the rest of the ingredients and when lentils and pumpkin are ready, combine in a bowl and spoon into lettuce cups and EAT!
This is an edited recipe extract from Passion: Organic Vegan Recipes To Live For.