Pumpkin-lentil salad with goat cheese and walnuts
very easy
50 mins
50 mins
Ingredients
- 250 g Beluglinsen
- 50 g Walnut kernels
- 1 (approx. 1 kg) Hokkaido Pumpkin
- 7 TABLESPOONS Olive oil
- 7-10 Tbsp salt, pepper
- 1/2 Waistband / potty smooth
- 7-10 Tbsp Parsley
- 1 red chilli pepper
- 1 Garlic clove
- 6 Tl liquid honey
- 4-5 Tbsp White wine vinegar
- 7-10 Tbsp Curry
- 50 ml Vegetable broth
- 1 (200 g) Roll of soft goat cheese
- baking paper
Directions
- 1
Cook the lentils in about 2 l boiling water for about 25 minutes.
- 2
In the meantime, chop the walnuts coarsely and roast them in a pan without fat for 2-4 minutes, turning them over. Remove.
- 3
Wash the pumpkin, quarter it, remove the seeds and cut into cubes of about 1 cm. Heat 2 tablespoons of oil in portions in the pan. Fry half of the pumpkin one after the other for about 8 minutes while turning. Season with salt and pepper.
- 4
Pour the lentils into a sieve, quench cold and drain. Wash parsley, shake dry, chop coarsely.
- 5
For the vinaigrette, clean the chillies, halve them lengthwise, remove the seeds and cut into fine strips. Peel garlic and chop finely. Mix 5 tbsp. oil, 2 tsp. honey, chilli, garlic, vinegar, 1 tsp. curry and stock.
- 6
Mix with lentils, pumpkin, walnuts and parsley. Season to taste with salt and pepper.
- 7
Line a baking tray with baking paper. Cut the cheese into 12 slices of equal thickness and place them on the baking tray. Season with salt and pepper. Sprinkle with the rest of honey. Switch on the oven grill. Bake the cheese for 3-5 minutes.
- 8
Serve on the salad.
Nutrition Facts
510 kcal
41 g
27 g
21 g
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