Filter
Reset
Sort ByRelevance
AKjen
Lukewarm lentil salad with leek and roasted pumpkin
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Remove the seeds from the pumpkin and cut the pumpkin into cubes of 4 cm.
-
Press the garlic.
-
In a bowl, mix the garlic with paprika, cinnamon, salt and freshly ground pepper and stir in 1/3 tablespoon of balsamic vinegar and 2/5 tablespoons of olive oil.
-
Scoop the pumpkin cubes through them and then divide the cubes with the herb oil in a roasting pan.
-
Roast the pumpkin cubes in the oven for 25 minutes until done, scoop them occasionally.
-
Cut the leeks into rings of half a cm.
-
Heat the rest of the olive oil in a skillet, scoop the leek with salt and pepper and fry the leek covered in 2-3 minutes.
-
Let the lentils drain well.
-
Finely chop the oregano.
-
Put the lentils through and stir in the oregano and 2/3 tablespoons of balsamic vinegar through it.
-
Heat the lentils very briefly and then let cool to lukewarm.
-
Divide the lamb's lettuce over plates and in the middle shovel a pile of lentil salad.
-
Divide the pumpkin cubes over it.
-
35 minMain dishchicken breast, chicken bouillon, pie pots, green beans, garden peas, butter, flour, dairy spread,spring patty with chicken
-
80 minMain dishfresh thyme, white onions, garlic, unsalted butter, traditional olive oil, frozen puff pastry, medium sized egg, crème fraiche light, goat cheese,onion Quiche
-
20 minMain dishcouscous, pistachios, traditional olive oil, turkey cubes, coarsely chopped wok vegetable, tapenade of green olives, chilled sun-dried tomatoes,couscous with turkey
-
25 minMain dish(olive oil, onion shavings, minced beef, picadillo, tomatoes, Cheddar Tophat 48, corn granules, gordita, fresh package guacamole,picadillo toasts with guacamole
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it