Georgia’s Roasted Pumpkin, Puy Lentils, Salsa Verde and Tahini Yoghurt
Makes 4 portions
Roasted Pumpkin Ingredients
1 x Crown Price Pumpkin
5g Paprika
5g Maldon Sea Salt
5g Cumin Ground
5g Coriander Ground
5g Chilli Flakes
15g Honey
15g Cold Pressed Rapeseed Oil
Puy Lentils
200g Dried Puy Lentils
600g Water
2 Bay Leaves
3 Garlic Gloves
Salsa Verde
50g Coriander
25g Parsley
9g Green Chilli
5g Garlic
25g Spring Onion
20g Lime Juice
50g Oil
5g Maldon Sea Salt
Tahini Yoghurt
400g Yoghurt
60g Tahini
20g Honey
3g Maldon Sea Salt
5g Lemon Juice
Toasted Seeds
20g Whole Oats
20g Reserved Pumpkin Seeds
20g Sunflower Seeds
20g Brown Linseeds
15g Chia Seeds
15g Sesame Seeds
Method
1. Chop the pumpkin into 16 equal pieces, leaving the skin on. Scoop out the inner pulp and remove the seeds. Rinse the seed to remove any excess flesh and dry well.
2. Toss all the pumpkin ingredients together in a bowl, then spread out evenly on a lined baking tray. On a separate tray, lay the pumpkin seeds spread evenly on a tray and season with oil & salt. Roast both at 150˚C for 30 minutes.
3. After 30 minutes add all the toasted seed ingredients to the pumpkin seeds and roast for a further 10 minutes.
4. Finally remove the pumpkin seeds and turn the oven up to 220˚C and take the pumpkin another 10 minutes or until dark and caramelized.
5. Add the puy lentils to a pot and cover with the cold water, crush the garlic cloves and add the bay leaves. Bring to the boil and then reduce to a simmer for 25 minutes. Finally remove from the heat and leave for a further 5 minutes. Remove the garlic and bay leaves. Set aside to cool.
6. For the salsa verde, you can either finely hand chop or use a food processor to bring it all together.
7. Combine the cooled lentils with the salsa verde, reserving any excess oil for plating.
8. Mix all the tahini yoghurt ingredients together and keep refrigerated.
9. To serve, place a couple tablespoons of yoghurt on the centre of the plate and smooth into a circle using the back of the spoon. In the centre again add the salsa verde puy lentils creating some height. Followed by the roasted pumpkin (can be served hot or cold) and finally the toasted seeds. Finish with any salsa verde reserved oil.