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Pumpkin and lentil salad
Here is the fall season and so is the pumpkin. Here is the pumpkin, so why not make a trendy salad from it? This pumpkin and lentil salad seduces you with its colors and enthralls you with its flavors!
Production
01
Rinse the lentils and put it in a small pot together with the water and two pinches of salt. Boil it for 30-40 minutes at medium heat. It is done when it has absorbed the liquid, being creamy inside and crunchy outside.
02
Peel the pumpkin, dice it into cubes, and place it on a tin lined with baking paper. Bake it in an oven at 180 °C until it gets soft.
03
Put the apple vinegar in a small, closeable jar and add the rest of the salt. Allow some time for the salt crystals to dissolve.
04
Add the hempseed oil, the pepper, the sage and the mustard. Close the jar and shake it thoroughly to help the ingredients mingle.
05
Mix the baked pumpkin and the boiled lentils, the diced feta cheese, the green salad and the dressing.
Ingredients
3
tbs
1
tbs
50
g
beluga lentil
200
g
pumpkin
125
ml
water
25
g
feta cheese
50
g
mixed green salad
1
coffee spoon
sage
1
coffee spoon
1
pinch
