Roasted Pumpkin Strips

Ingredients

• 60 g Puy lentils
• 1 Garlic clove
• 160 g tomatoes (2 tomatoes)
• 80 g spring onions (2 spring onions)
• 600 g Hokkaido pumpkin (0.5 pumpkins)
• 2 tsp pumpkin seed oil
• coarse Sea salt
• 4 stalks flat‑leaf parsley
• 10 g ginger (1 piece)
• Salt
• Pepper

Instructions

1. 1.

   Rinse the lentils in a sieve and drain.

2. 2.

   Peel the garlic, bring it with the lentils to a boil in 175 ml water and simmer covered on low heat for about 30 minutes.

3. 3.

   Meanwhile wash the tomatoes, cut off the stem ends in a wedge shape, quarter them, remove seeds and slice into thin strips.

4. 4.

   Wash and trim the spring onions, then cut diagonally into narrow rings.

5. 5.

   Remove the fibrous inner part and seeds from the pumpkin. Cut the flesh into eight strips and peel the skin away.

6. 6.

   Heat the oil in a large non‑stick pan. Fry the pumpkin strips over medium heat for 4 minutes on each side. After about 2 minutes add the spring onions. Sprinkle pumpkin with sea salt.

7. 7.

   Wash parsley, shake dry and pluck the leaves.

8. 8.

   Peel ginger and press it over the lentils using a garlic press.

9. 9.

   Add tomatoes and bring everything to a boil again. Remove the garlic clove and season the lentil mixture with salt and pepper. Plate the roasted pumpkin strips with spring onions on warmed plates alongside the tomato‑lentil vegetable and garnish with parsley.