Chef Ray – Roasted Pumpkin with Haloumi, Crispy Lentils and Coriander Dressing

Packed full of flavour and colour this meal is very vibrant.

Print Recipe

Roasted Pumpkin with Haloumi, Crispy Lentils and Coriander Dressing

Packed full of flavour and colour this meal is very vibrant.

Keyword: Clean Eating, Healthy Eating, Healthy Recipe, Healthy Recipes, Pumpkin, Roasted Pumpkin with Haloumi, Crispy Lentils and Coriander Dressing, Vegetarian

Servings: 4

Ingredients

• ½ cup dried Puy lentils (French-style or French green lentils)
• 1 bay leaf
• 1.3 kg  crown pumpkin peeled and cut into bite-sized chunks
• 3 Tbsp olive oils
• pinch of salt, to season
• pepper to season
• ¼ tsp cumin seeds
• ¼ tsp ground coriander
• ¼ tsp ground paprika
• 90 g  haloumi

Coriander Dressing

• 1 bunch chopped fresh coriander
• 1 clove garlic peeled
• 2 Tbsp tablespoon lemon juice
• 2 Tbsp olive oil
• pepper to season

Instructions

• Preheat oven to 200°C. Place lentils and bay leaf in a medium saucepan and cover with water. Bring to the boil, then simmer for 15-20 minutes or until tender. Drain well, discard the bay leaf.
• Meanwhile, on a baking tray arrange pumpkin. Drizzle with 1-2 tablespoons olive oil and season with salt and pepper. Roast 30-35 minutes, until golden, turning once during cooking. Remove from oven, leaving oven on.
• Transfer drained lentils to a separate baking tray, drizzle with remaining olive oil and scatter over spices. Mix well then roast in the oven 15-20 minutes, stirring once during cooking until golden and crispy. Set aside.
• Meanwhile, prepare dressing. Place coriander and garlic into a small food processor and pulse until roughly chopped. Add lemon juice, olive oil and season with pepper. Blend until smooth.
• Slice haloumi into thin slices and cook in a hot non-stick pan, turning, until golden on both sides.
• To serve, place pumpkin on a platter, top with haloumi, scatter over lentils and drizzle with coriander dressing.

Notes

From: Galloway, Emma; Vegetarian Variety In (Jul 17) Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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