Warm Lentil Pasta Salad with Pumpkin, Kale and Tahini Dressing

Ingredients

• 1 kg diced butternut squash
• Pepper
• 0.5 tsp ground cumin
• chili flakes
• 3 tbsp olive oil
• 80 g kale leaves
• 1 Garlic clove
• 0.5 handful cilantro
• 2 tbsp lemon juice
• 1.5 tbsp apple cider vinegar
• 60 g white tahini (sesame paste)
• 300 g lentil pasta (e.g., penne)
• Salt
• 1 tsp black sesame seeds (≈5 g)

Instructions

1. 1.

   Spread the pumpkin on a portion of a baking sheet lined with parchment paper. Season with pepper, cumin and chili flakes. Drizzle the pumpkin with 1 tbsp oil and roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes.

2. 2.

   Meanwhile clean, wash, strip off stems and tear the kale into pieces. After 15 minutes add it to the free side of the baking sheet, drizzle with 1 tbsp oil and roast for another 10 minutes until the pumpkin is lightly browned and the kale is crisp.

3. 3.

   In the meantime peel and finely chop the garlic. Wash, dry and shake the cilantro, remove leaves and finely chop. Whisk together lemon juice, vinegar, tahini, pepper, remaining oil and garlic; stir in 4 tbsp warm water and fold in cilantro.

4. 4.

   Cook the lentil pasta in plenty of boiling salted water according to package instructions for 7–9 minutes until al dente.

5. 5.

   Drain the pasta, let it dry slightly and place it in a bowl. Season the dressing with pepper, add three‑quarters of it to the pasta and mix well. Fold in the pumpkin and kale and drizzle the remaining dressing over everything. Serve the lentil pasta salad in bowls and garnish with black sesame seeds.