Wednesday, January 18, 2012

Roast Pumpkin, Lentil and Goat's Cheese Warm Salad



Chunks galore, this warm salad is stocked full of nutrients. A little goat's cheese goes a long way to add a delicious creamy texture to balance out the slightly tangy dressing. 

You'll need

1 cup of diced butternut pumpkin,  1/4 cup uncooked lentils, 4 button mushrooms, 2 thumbs worth of goat's cheese, 2 eggs, 1 teaspoon wholegrain mustard, 1 teaspoon dijon mustard, 1 cup of rocket, chives, juice of 1/2 lemon, 1 tsp tahini, 1/2 teaspoon honey, a little olive oil, s + p.  

Serves 2

Dice pumpkin to 1 inch cubes. 
Season pumpkin with s + p + g(arlic).
Roast pumpkin - 175 degrees celcius.
Quarter mushies
Mix in mustard, s + p. Set aside. 
10 minute well deserved break. 
Flip pumpkin.
Combine lemon, dijon mustard, honey, tahini, s + p, o-oil and water in a small bowl. Mix. 
Boil water for imminent egg poach. 
Check pumpkin is tender & starting to crisp.
Fry mushies in a non-stick pan. 
Poach eggs. 
Combine lentils, rocket, pumpkin and mushies with 3/4 of dressing. 
Toss. 
Crumble goat’s cheese. 
Add remaining dressing.
Divide into 2 bowls.
Top each with poached egg. 
Sprinkle chives & dried chilli flakes for cool effect. 
Consume.