Welcome, welcome! Step right up! Thursday's feature post is all about food... yummy, mouthwatering, delicious food! Each Wednesday I'll share a recipe for a dish that I have tried or really want to try.
Todays recipe comes straight from the Taste website. Last week I was feeling less than inspired and couldn't find anything I wanted to make for dinner. I asked Mr Peck to give me an ingredient to use (his first answer was something ridiculous like olives (not that they are bad, just hard to base a meal around ;) so we went on to his second choice - Pumpkin) and I did a quick search and came up with this beauty (which I adapted to suit what I had in my fridge)
Roast Pumpkin, Ricotta & Lentil Salad
Ingredients (serves 4 entrées or 2 mains)
600g Kent pumpkin, peeled, deseeded, cut into 5cm pieces
2 tbs olive oil
1 baby cos lettuce, leaves separated
1 x 400g can lentils, rinsed, drained
200g ricotta, coarsely crumbled
squeeze of lemon
600g Kent pumpkin, peeled, deseeded, cut into 5cm pieces
2 tbs olive oil
1 baby cos lettuce, leaves separated
1 x 400g can lentils, rinsed, drained
200g ricotta, coarsely crumbled
squeeze of lemon
Method
- Preheat oven to 180°C. Place the pumpkin in a baking dish and drizzle over the oil. Season with salt. Toss to coat. Roast in oven for 20 minutes or until tender and golden.
- Place the lettuce and lentils in a large bowl. Add the pumpkin, and toss to combine. Divide among serving bowls. Top with the ricotta and squeeze of lemon.
The original recipe included tomato and red onion, which I didn't have. But it still tasted great!
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