Roasted pumpkin with haloumi, crispy lentils and coriander dressing

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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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1. 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.
2. 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.
3. 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.
4. 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.
5. Slice haloumi into thin slices and cook in a hot non-stick pan, turning, until golden on both sides.
6. 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

Total fat 24 g

Saturated fat 7 g

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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.

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First published: Jul 2017

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