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Caramelised pumpkin, corn and lentil bowl

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.
Caramelised pumpkin, corn and lentil bowl

Caramelised pumpkin, corn and lentil bowl

William Meppem
4
15M
25M
40M

Begin this recipe a day ahead to soak the nuts for the nut milk.

Ingredients

Nut-milk dressing

Method

Main

1.Preheat oven to 200C. Place pumpkin in a roasting pan, brush with oil and roast until golden and tender (20-25 minutes).
2.Meanwhile, cook lentils in a saucepan of salted boiling water until tender, adding corn in the last 5 minutes (about 20 minutes). Drain.
3.For nut-milk dressing, process pepitas, nuts, garlic, vinegar, oil and 200ml water in a blender. Season to taste and stand to infuse for an hour, then squeeze the dressing through a piece of muslin into a bowl (optional).
4.Combine pumpkin, lentils, corn, herbs, spring onion and pepitas in a bowl and season to taste. Transfer to serving bowls, drizzle with nut-milk dressing and serve.

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