FOOD + DRINK
Roasted Pumpkin , Blueberries & Spiced Lentils
Recipe by : Love Fresh Berries www . lovefreshberries . co . uk
Serves : 4 Ingredients :
• 100g of blueberries
• 1 whole pumpkin or 1.3kg butternut squash ( peeled and deseeded )
• 2 tbsp of avocado oil
• 1 can cooked green lentils
• 1 pomegranate
• 100g pecans
• 1 tsp smoked paprika
• 1 / 2 tsp cumin
• 2 tbsp maple syrup
• 2 tbsp olive oil
• Salt & pepper
Method : 1 . Preheat the oven to 200 º C .
2 . Cut the pumpkin up into big chunks . Rub in the avocado oil , cumin , smoked paprika and a pinch of salt and pepper . Roast in the oven for 40 minutes until golden and cooked through .
3 . While this is cooking , place the maple syrup and pecans in a pan , toast the pecans in the maple syrup for 3 minutes stirring well until they are golden then leave to the side to cool .
4 . Remove the seeds of the pomegranate . Drain the lentils from the can .
5 . When the pumpkin is cooked through , throw in the blueberries , lentils , a pinch of salt and the olive oil to the roasting tray and stir well . Place the tray back in the oven for 5 minutes to roast a little longer then remove and serve with the pomegranates and pecans sprinkled over the top .
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