Recipe for a nutty Lentil Salad with Pumpkin and Spicy Feta Cheese
400 g Pumpkin, peeled and cubed
30+15+300 ml olive oil
2 tsp dried thyme leaves
salt and pepper
200 g feta cheese, cubed
1 red chilli
1 cup dried brown/green lentils
500 ml water
1 bay leaf
2 cloves garlic, minced
1 medium onion, finely chopped
You can buy ready-marinated chilli feta, but if making your own, drain the feta and pat dry with paper towels. Cut into 1.5cm cubes. Finely slice the chilli, and place in a clean 400ml glass jar with a lid. Add the feta cubes, then add enough olive oil to cover (about 300ml), seal jar and gently shake to distribute the chilli. Leave in the fridge for 24 hours to allow the flavours to develop.
Pre-heat the oven to 200C and place the cubed pumpkin in a shallow roasting dish. Add the remaining clove of minced garlic, salt and pepper to taste and 30 ml olive oil. Toss lightly to coat and roast for 25-30 mins, turning occasionally, until soft and starting to caramelise.
Rinse the lentils in plenty of cold water. In a large saucepan, heat 15ml olive oil, add chopped onion and clove of minced garlic and fry until soft but not caramelised. Add the rinsed lentils and bay leaf and stir to mix, then add the water and bring quickly to a boil. Turn down the heat and simmer for 30 minutes or until the lentils are al dente. Check for seasoning and add salt and pepper to taste and remove bay leaf.
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