Fresh Fig Salad
This simple warm autumn salad or roast pumpkin with figs, goat’s cheese or smoked tofu, beluga lentils and chilli oil is food for the soul.
Servings 2
Calories 591kcal
Ingredients
- 200 g (1¾ cups) Pumpkin I used Munchkin Pumpkins
- 1 tbsp Olive oil
- 1 red onion peeled and thinly sliced
- 150 g (1¼ cups) 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 tbsp chilli oil
- 50 g (¼ cup) soft goats cheese or smoked tofu
- salt and freshly ground black pepper
To Serve
- 1 packet of bistro style salad with grated beetroot and baby ruby chard or a salad of your choice, this one is pretty!
Instructions
- Preheat your oven to 200C/180Fan/390F
- 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 or tofu and drizzle with chilli oil
Notes
Nutritional information is only an approximate guideline, created using an online calculator. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 591kcal