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Nutritional Therapy Oxford Dip ION, mBANT
Tel: 07850 117802

Seasonal Pumpkin, Lentil and Goats Cheese Salad

This recipe was inspired by Seasonal Kitchen by Marie Claire.  It is a tasty salad that goes beautifully with the fish dish below.  The ingredients are seasonal yet warming and the colours are vibrant – perfect for this time of the year!

Serves 4

Preheat oven to 180°C (350°F/Gas4).  

1kg (2lb4oz) butternut squash
1 large red onion
2 tbs olive oil
120g puy lentils
½ tsp sea salt
1 tsp wholegrain mustard
1 tbs balsamic vinegar
2 tbs hempseed oil
A handful of flat-leaf parsley, roughly chopped
100g mixed green leaves (watercress, rocket and baby spinach)
100g goats cheese

  1. Peel the butternut squash, remove any seeds and cut the flesh into bite-sized chunks and spread on a baking tray.  Peel the onion and cut it in half, then slice into small half-moons.  Scatter the onion over the pumpkin.  Drizzle with the olive oil and season with a little sea salt and freshly ground black pepper.  Bake for 25 minutes, or until the pumpkin is cooked through and the onion is starting to blacken a little on the ends.
  2. Meanwhile, put the lentils in a small saucepan covered with 500ml water.  Bring to the boil, then reduce the heat and simmer for 30 minutes, or until tender.  Drain the lentils of any excess water, then stir in the mustard, vinegar, hemp seed oil and parsley.
  3. Arrange either on individual starter plates or a salad bowl with leaves.  Top with the baked pumpkin and onion, then spoon over the lentils.  Finally crumble the goat’s cheese over the top.

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