Roast Pumpkin and Fresh Fig Salad
This simple warm autumn salad of roast pumpkin with figs, vegan cheese, beluga lentils and chilli oil is food for the soul.
Servings 2
Calories 892kcal
Ingredients
- 200 g Pumpkin
- 2 tbsp Olive oil
- 1 red onion peeled and thinly sliced
- 150 g chestnut mushrooms sliced
- 250 g packet ready cooked Merchant Gourmet Beluga Lentils or puy lentils
- 2 cloves of garlic peeled and crushed
- 2 figs thinly sliced
- 2 tbsp chilli oil
- 50 g vegan Greek style cheese
- 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 pumpkin into segments about 2cm/ ¾ inch deep, remove the seeds, leave the skin on and arrange them in a single layer in a baking tray.
- Drizzle with half of the oil and season with salt and pepper, pop into the preheated oven for 30 - 40 minutes until softened and brown in places, turning once.
- While the pumpkin is cooking gently fry the red onion in the remaining 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 cheese and drizzle with chilli oil if liked.
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: 892kcal | Carbohydrates: 103g | Protein: 39g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 114mg | Potassium: 886mg | Fiber: 44g | Sugar: 18g | Vitamin A: 8622IU | Vitamin C: 21mg | Calcium: 165mg | Iron: 11mg