Roasted pumpkin with haloumi, crispy lentils and coriander dressing

Photographer: Melanie Jenkins

Brighten up a dull winter day with this bright, fresh and mouthwatering roasted pumpkin with haloumi, crispy lentils dish. High in fibre, this vegetarian recipe has an easy option to make it vegan.

Serves: 4

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

½ cup dried puy lentils (see tip)
1 bay leaf
1.3kg crown pumpkin, peeled, cut into bite-sized chunks
3 tablespoons olive oil
pinch of salt, to season
pepper, to season
¼ teaspoon cumin seeds
¼ teaspoon ground coriandercilantroX
¼ teaspoon ground paprika
90g haloumi

CorianderCilantroX dressing
1 bunch chopped fresh coriandercilantroX
1 clove garlic, peeled
2 tablespoons lemon juice
2 tablespoons olive oil
pepper, to season

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Instructions

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Preheat oven to 200°C. Place lentils and bay leaf in a medium saucepan and cover with water. Bring to the boil, then simmer for 15-20 minutes or until tender. Drain well, discard bay leaf.
Meanwhile, on a baking tray arrange pumpkin. Drizzle with 1-2 tablespoons olive oil and season with salt and pepper. Roast 30-35 minutes, until golden, turning once during cooking. Remove from oven, leaving oven on.
Transfer drained lentils to a separate baking tray, drizzle with remaining olive oil and scatter over spices. Mix well then roast in the oven 15-20 minutes, stirring once during cooking, until golden and crispy. Set aside.
Meanwhile, prepare dressing. Place coriander and garlic into a small food processor and pulse until roughly chopped. Add lemon juice, olive oil and season with pepper. Blend until smooth.
Slice haloumi into thin slices and cook in a hot non-stick pan, turning, until golden on both sides.
To serve, place pumpkin on a platter, top with haloumi, scatter over lentils and drizzle with coriander dressing.

Variations

Make it vegan: Replace haloumi with marinated tofu.

HFG tip

Puy lentils are sometimes referred to as French-style or French-green lentils, and are available from supermarkets.

You might find you don’t need to use all the crispy lentils for this dish. They can be stored in a glass jar for 2-3 days and are tasty added to salads or eaten as a snack.

Nutrition Info (per serve)

Calories 394 cal

Kilojoules 1650 kJ

Protein 14 g

Total fat 24 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 12 g

Dietary fibre 11 g

Sodium 470 mg

Calcium 230 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.