Lentil Pumpkin Salad with Goat Cheese

Ingredients

• 400 g brown lentils
• 800 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• Salt
• 2 Garlic cloves
• Cayenne pepper
• 2 tbsp olive oil
• 80 g arugula
• 3 tbsp Rapeseed oil
• 2 tbsp Apple cider vinegar
• 1 tsp balsamic vinegar
• Pepper
• 60 g goat cheese

Instructions

1. 1.

   Soak the lentils overnight in cold water, then drain them into a sieve and cook them in a pot with plenty of water (no salt!) for about 20–30 minutes until tender. Drain and set aside. Meanwhile wash the pumpkin, pat dry, halve it and clean it. Scoop out the soft flesh and seeds with a spoon.

2. 2.

   Cut the pumpkin into ~2 cm thick strips and then into bite‑size cubes. Steam in lightly salted water for about 10–15 minutes until cooked. Drain well. Peel and finely chop the garlic; mix with salt, cayenne pepper and olive oil. Brush the pumpkin with this mixture and sear it in a hot pan until golden brown.

3. 3.

   Wash, clean and dry the arugula, then tear into bite‑size pieces if desired. Whisk together rapeseed oil, vinegar, salt and pepper to make a vinaigrette. Toss the pumpkin cubes, arugula and lentils with the dressing, divide onto four plates, crumble goat cheese on top and enjoy.