Pumpkin Lentil Salad with Yogurt Dressing

Ingredients

• 150 g Beluga lentils
• 1 tsp ground cumin
• 600 g Hokkaido pumpkin (1 pumpkin)
• 2 tbsp olive oil
• Salt
• Pepper
• 10 g coriander (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 1 radicchio
• 100 g Baby spinach
• 0.5 pomegranate
• 200 g yogurt (3.5% fat)
• 1 tbsp lime juice
• Cayenne pepper

Instructions

1. 1.

   Cook the lentils in double the amount of boiling water with 1/2 tsp cumin for about 20 minutes over low heat. Then drain, pour off the water and let cool for 5 minutes.

2. 2.

   Meanwhile, peel, wash, halve, remove the core from the pumpkin and cut it into slices. Heat the oil in a pan. Fry the pumpkin slices on both sides over medium heat for about 10 minutes. Season with salt, pepper and the remaining cumin.

3. 3.

   Wash the herbs, shake them dry and pluck the leaves. Clean, wash and tear the radicchio leaves into small pieces. Wash and spin the spinach dry. Remove the seeds from half the pomegranate. Mix the yogurt and lime juice and season with salt, pepper and cayenne pepper.

4. 4.

   Arrange the pumpkin, lentils, radicchio, spinach and herbs on 4 plates, drizzle with the yogurt dressing and sprinkle with pomegranate seeds.