About the Recipe
Despite appearances, this is a super delicious pumpkin dish
Ingredients
1 small Hokkaido pumpkin
1 red onion
Handful of fresh sage
3 & 1/2 oz (100 gr) puy lentils
9 oz (180 gr) gorgonzola
Zest of 1 lime
Juice of 1/2 lime
Salt
Olive oil
Handful of chopped herbs (mint, parsley, tarragon etc.)
Pepper
Preparation
Wash the pumpkin and cut into thin, bite-sized slices
Roughly slice the onion
pumpkin, onion place in a bowl with the sage leaves, season generously with salt and pepper and mix with 2tbsp of olive oil
Place on a backing tray covered with backing paper and bake at 350°F (fan oven) for approx. 15 minutes - the pumpkin should then be soft
In the meantime, cook the lentils according to the packaging instruction. Rinse and leave to cool slightly
Dissolve a pinch of salt in the lime juice with the lime zest and mix with olive oil to make a vinaigrette
Place the pumpkin, lentils, herbs and roughly chopped gorgonzola in a bowl and carefully pour the vinaigrette over the top