Pumpkin seasonal salad
0 - 30 Min
Light dish
0-200 Kcal

“I am a marketing specialist by profession. I work in one of the leading advertising companies in London. I have always been interested in cooking. Moving to London and living an independent life pushed me to expand the scope of my interest in this field. Living abroad has allowed me to take culinary courses with many interesting chefs. And today I decided to share the recipe of one of my interesting chefs Yotam Ottolenghi to you. That’s why I’m offering a seasonal pumpkin salad.” - Nutsa Sabanadze

1 1 piece large pumpkin
2 2 piece red onion
1 1 piece lemon
5 5 gr. tarragon
5 5 gr. parsley
2 2 gr. mint
100 100 gr. green lentils
1 1 piece garlic
5 5 ml. olive oil
70 70 gr. Gorgonzola
step 1
Cut sliced pumpkin into small pieces and onion into siege, mix in total 3 tbsp. with the oil, add salt and pepper and bake in the oven at 160 degrees for 1 hour.
step 2
Meanwhile, let the lentils stand on low heat until dries out and cooked. Squeeze and grate the lemon, mix the celery and juice with the lentils when ready.
step 3
Also chop 1 clove of garlic, parsley, tarragon, mint and mix well with olive oil.
step 4
Then make a salad - put lentils, then baked vegetables and finally, finely chopped gorgonzola. Add a little oil as a last touch and voilà!

How To Serve