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Spiced roast pumpkin with puy lentils, broad beans, spinach and goat’s cheese

  • Serves 2

Did you know that every year, we throw away around 8 million pumpkins?

Spiced roast pumpkin with puy lentils, broad beans, spinach and goat's cheese

In a bid to combat food waste and get the nation cooking with this delicious squash, we’ve come up with some things you can do with your pumpkin decoration to save it going into landfill.

The trick with cooking pumpkin flesh is to treat it just like a butternut squash.

Slightly sweet in flavour, pumpkin is ideal for soups, roasts, or even salads. Just like butternut squash, it works great when paired with spices and sour flavours.

Try our recipe for a tasty spiced roast pumpkin salad with puy lentils, broad beans, spinach and goat’s cheese!

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Method

  • Step 1

    Preheat the oven to 180ºC/160ºC (fan)/gas mark 4. Place the diced pumpkin on a baking tray and spread out into a single layer. Drizzle over the olive oil, then add the ras el hanout and season. Mix it through with your hands, then roast in the middle of the oven for 15-20 minutes. 

  • Step 2

    Prepare the puy lentils and split them between two plates. Add the broad beans, spinach, goat’s cheese, pumpkin seeds, and roasted pumpkin, then squeeze the lemon over the salad. Drizzle over a bit more olive oil and serve.

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