Serves 4
Ingredients
1 cup lentils (beluga, puy)
500g pumpkin, skin removed, deseeded, cut into 2cm cubes
1 leek, washed well, cut into 1cm rounds
300g kale, stalks removed
5 Tbsp oil
2 Tbsp red wine vinegar
sea salt flakes and freshly cracked pepper
Dressing
2 Tbsp pomegranate molasses
4 Tbsp extra virgin olive oil
pinch nutmeg
pinch salt
Method
Heat the oven to 190degC.
Bring 4 cups of water to the boil.
Rinse the lentils under cold water. Add them to the boiling water and cook until just tender (30-40 minutes). When they are cooked, drain 90% of the cooking liquid.
Add 2 tablespoons oil, red wine vinegar and season lightly. Mix gently to combine and set aside.
Line a baking sheet with baking paper, add the oil to a medium bowl and toss the pumpkin through it and scatter over the baking paper.
Carefully coat the leek rounds in the oil and place on the tray with the pumpkin. Season lightly with salt and pepper.
Combine all the dressing ingredients together and mix well to combine.
Roast in the oven for 15 minutes or until the pumpkin and leeks are tender.
Meanwhile, finely shred the kale and add to a mixing bowl, season lightly with salt and drizzle over a little of the pomegranate molasses dressing. Toss to combine and let the dressing soak into the kale. It will also soften the leaves.
To assemble the salad, add the lentils to the kale salad and carefully mix through the roasted vegetables. Season lightly with salt and cracked pepper and drizzle over the dressing. Combine carefully and serve.
