Heading into the second weekend of October it is definitely Autumn down here in the West Country! My obsession with all things pumpkin continues and today I am offering you a simple Roast Pumpkin and Fresh Fig Salad with Goat’s Cheese, Beluga Lentils and Chilli Oil.
Fresh Fig Salad with Roast Pumpkin
I love warm salads in autumn and winter and I’m a big fan of fruit in with the savoury. This is a soul satisfying earthy salad, full of the flavour of a summer well spent. I’ve used pre-cooked beluga lentils here for a lazy lunch but if you want to cook some up from scratch you’re welcome to! If you can’t find beluga lentils then puy lentils are an excellent substitute.
- 200 g Pumpkin I used Munchkin Pumpkins
- Olive oil
- 1 red onion peeled and thinly sliced
- 150 g chestnut mushrooms sliced
- 1 x 250g packet ready cooked Merchant Gourmet Beluga Lentils
- 2 cloves of garlic peeled and crushed
- 2 figs thinly sliced
- 2 tbsps chilli oil
- 50 g soft goats cheese the creamy crumbly one without rind, usually sold as a log
- salt and freshly ground black pepper
- 1 packet of bistro style salad with grated beetroot and baby ruby chard or a salad of your choice, this one is pretty!
Preheat your oven to 200C/180Fan
Slice your munchkin pumpkin into segments, remove the seeds, leave the skin on and arrange them in a single layer in a baking tray
Drizzle with olive oil and season with salt and pepper, pop into the preheated oven for 25 – 30 mins until softened and brown in places (turn once)
While the pumpkin is cooking gently fry the red onion in a little olive oil until soft and beginning to brown
Add the mushrooms and cook until they release their juices and then until the juices have evaporated
Add the cooked pumpkin, the beluga lentils and the garlic and cook through gently for 3 minutes
Season to taste
Arrange the salad leaves on two plates, top with the pumpkin and lentil mixture and the fig slices
Crumble over the goat’s cheese and drizzle with chilli oil
You can jazz this fresh fig salad up a bit by roasting fresh sage leaves along with the pumpkin, throwing in a teaspoonful of dried chilli flakes or by mixing a spoonful of honey in with the chilli oil before drizzling. You could use crown prince pumpkin in place of the munchkins and feta in place of the goats cheese – or leave it out completely and use smoked tofu to make it vegan (I am totally addicted to smoked tofu at the moment, it’s popping up in everything!)
If you like this roasted pumpkin and fig salad, you might like this too!
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