Caramelised Pumpkin, Corn and Lentil Bowl with Coconut, Yoghurt & Pepita Seeds
- Prep time: 25 minutes
- Calories: 440
- 600 g of Kent Pumpkin
- 1⁄2 Cup of Black Beluga Lentils
- 1 of Sweet Corn Cob
- 1 Small Bunch of Dill
- 1 Small Bunch of Chives
- 2 Tbsp of Pepitas
- 1 Tbsp of Soy Sauce (GF)
- 2 Tbsp of Coconut Flakes
- 3 Tbsp of Flaked Almonds
- 50 g of Greek Yoghurt
- 1 75g Pack of Baby Spinach
Roast Pumpkin:Preheat oven to 190°C. Peel and de-seed pumpkin and cut into 3 cm chunks. Spread on a lined baking tray, season with salt, pepper and a little olive oil. Roast until golden and tender, about 20-25 minutes.
Cook Lentils:Remove husks and silks from corn. Holding the corn cob upright, cut downwards towards board, cutting kernels off the cob. Thoroughly rinse lentils under cold water then place in a pot of water and bring to the boil. Simmer for 20 minutes (until tender), adding corn kernels in the last 5 minutes with a pinch of salt. Drain well.
Toast Pepitas:Heat a small frypan with a little oil. Add pepitas and soy sauce, toasting for about 2 minutes until golden and aromatic. Set aside.
Gather Ingredients:Roughly pick dill leaves and chop chives. Combine pumpkin, spinach, lentils, corn, herbs, reserving some for garnish, in a bowl and season to taste.
You Plate It:Divide the pumpkin salad between bowls and garnish as you wish using yoghurt, coconut flakes, almonds, dill and pepitas. Enjoy!