RECIPE | Pumpkin, lentil, avocado & roasted lemon oil

— Words by Two Raw Sisters, SALAD

Most people eat with their eyes and when this salad is plated it looks like a fiesta. Bright orange from the pumpkin, vibrant pink from the pickled onions, specs of earthy tones from the sweet chewy currants, salty capers, crunchy seeds, smooth avocado and lentils, and pure white from the yoghurt.

This is a must make. Serve on its own or with salmon, chicken or lamb.

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RECIPE — Pumpkin, Lentil, Avocado and Roasted Lemon Oil

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Serves 4 

INGREDIENTS —

1 medium pumpkin, deseeded and cut into large chunks

1 lemon, cut into 8 wedges

oil

pinch of sea salt

400g can lentils, drained + rinsed

¼ cup dried currants

¼ cup capers

Pickled Onions:

1 large red onion, very thinly sliced

2 Tbsp red wine vinegar

pinch of sea salt

Roasted Lemon Oil:

2 tsp Dijon mustard

1 clove garlic, crushed

2 tsp honey

¼ cup extra virgin olive oil

To Serve:

3-4 stalks of kale, stalks discarded and leaves finely chopped

1 avocado, cut into chunks

½ cup nuts/seeds, toasted

1 cup coconut yoghurt

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METHOD —

Preheat the oven to 200C (400F)

Place pumpkin chunks and lemon on a baking tray. Drizzle with some oil and sprinkle with the sea salt. Roast for 20-25 minutes, then turn the oven to the grill function and cook for a further 5 minutes. Set aside to cool slightly.

While the pumpkin and lemon is cooking, combine the onion, red wine vinegar and salt in a bowl and set aside to pickle for at least 10 minutes.

For the Roasted Lemon Oil, squeeze the juice and some flesh from the roasted lemon into a bowl. Add the mustard, garlic, honey and oil. Whisk to combine.

To a separate large bowl, add the lentils, currants, capers and Pickled Onions. Add the Roasted Lemon Oil and gently toss everything together.

To serve, arrange a layer of chopped kale on a flat round salad plate and top with some roasted pumpkin, lentil onion salad, avocado, toasted nuts/seeds and generous dollops of coconut yoghurt. Continue this layering process for 1-2 layers.

Leftovers will keep in an airtight container in the fridge for up to 4 days.

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