A nice and different recipe for a salad that your guests will appreciate and beg for your secret! Don’t forget to clean all the vegetables before cut and always try new things with the recipes you already have.
Preparation time: 40 mins. *To cut the pumpkin is always hard and time consuming so be aware of the extra time that you might need.
100 gr. lentil cooked
400 gr. rocket/ lettuce salad
4 spring onions thinly cut
200 gr. feta cheese cut in blokes
For the vinaigrette:
6 cloves of garlic
1 red pepper cut in blokes
5 tbsp. olive oil
3 tbsp. red vinegar
1 tbsp. maple syrup
1 tbsp. ginger syrup
Salt & pepper
Cut the pumpkin in half, pill it off, take the seeds out and cut it in blokes of 1cm
Boil the lentil for 20 minutes & let it cold. *Alternatively use 100 gr. of canned lentil.
Put the blocks in the oven, sprinkle with salt, pepper and olive oil. Bake it for 20 minutes.
Cook on a pan with some olive oil the garlic until it is brown and then cut it in small pieces.
Mix the garlic, the red pepper, the olive oil, the red vinegar, the maple and ginger syrup with salt and pepper for the vinaigrette.
Put the rocket salad, the onions, the feta and the cooked pumpkin blocks in a salad bowl.
Pour the vinaigrette and decorate with some parsley.