ROAST PUMPKIN, LEEK, LENTIL SALAD

This salad came about by getting inspiration from our local shop at the farmers market and by rummaging in our pantry.  Salads like this are fabulous as you bring together flavours, textures and combinations that might even surprise you.

Serves 4

Ingredients

1 cup lentils (beluga, puy)

500g pumpkin, skin removed, deseeded, cut into 2cm cubes

1 leek, washed well, cut into 1 cm rounds

300g kale, stalks removed

5 Tbsp oil

2 Tbsp red wine vinegar

Sea salt flakes and freshly cracked pepper

Dressing

2 Tbsp pomegranate molasses

4 Tbsp extra virgin olive oil

Pinch nutmeg

Pinch salt

Method

Preheat the oven 190C

Bring 4 cups of water to the boil.

Rinse the lentils under cold water.  Add them to the boiling water and cook until the lentils are just tender (30 - 40 minutes).  When they are cooked, drain 90% of the cooking liquid. Add 2 tablespoons oil, red wine vinegar and season lightly. Mix gently to combine and set aside.

Line a baking sheet with baking paper, add the oil to a medium bowl and toss the pumpkin through it and scatter over the baking paper, now carefully coat the leek rounds in the oil and place onto the tray with the pumpkin. Season lightly with salt and pepper.

Combine all the dressing ingredients together and mix well to combine.

Roast in the oven for 15 minutes or until the pumpkin and leeks are tender.

Meanwhile finely shred the kale and add to a mixing bowl, season lightly with salt and drizzle over a little of the pomegranate molasses dressing. Toss to combine and let the dressing soak into the kale, it will also soften the leaves.

To assemble the salad, add the lentils to the kale salad and carefully mix through the roasted vegetables. Season lightly with salt and cracked pepper and drizzle over the dressing. Combine carefully and serve.