Don’t you love pumpkins especially as they appear with their gorgeous colours in Autumn? For me, they are the very best decoration for the table. Autumn colours, beautiful shapes, a reminder of the delights that Autumn brings.
But eventually it has to be cooked. What is better than a salad or warm dish based on lentils and roasted pumpkin? Butternut can be used.
This is also a very excellent Xmas dish.
This is a recipe from Ottolenghi’s Simple, but I played with it a bit. He recommends butternut, I used pumpkin; he uses dolcelatte, I used feta (as I keep an amazing creamy feta in stock almost constantly), he used Puy lentils, I used a similar one that is deep and delicious in taste – stocked by my whole foods store but unlabelled. It shows how Ottolenghi’s recipes are versatile, so flexible with the ingredients that you have at hand.
The salad can be served warm or at room temperature. It can be made in advance, up to 6 hours. If you want to use tinned lentils, go for it – just skip the cooking step.
Browse all of our Pumpkin Salads and our Puy Lentil recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.