Today we had my in-laws over for lunch and enjoyed probably one of the last BBQs of the Summer/Autumn season. I made this pumpkin and lentil salad to accompany the BBQ food and it was very delicious.
2 small red onions, diced into smallish pieces
1 tablespoon of honey (preferably not heat treated)
1 dessertspoon of boiling water
1/4 of a jap pumpkin, diced into small pieces
1 1/2 cups of cooked lentils or 1 can if you’re feeling lazy (use any type of lentil but red)
1 handful of fresh coriander
1 handful of sunflower seeds
1 tablespoon of tahini
1. Pre-c00k your lentils or get your hands on some organic canned lentils.
2. In a small bowl, add the hot and the boiling water. Stir until honey has dissolved.
3. Add onions to the bowl and soak for as long as you can (at least an hour if possible).
4. Cut up the pumpkin and cook in boiling water until a fork can stab through a pumpkin piece (you want it cooked but not too soft).
5. Drain pumpkin in a colander or sieve, run under cold water and leave to cool.
6. Cut up the coriander and add to bowl.
7. Drain the onion from the honey-water BUT keep the honey-water for later (don’t let it go down the sink).
8. In a frypan, cook the onions over a medium heat until they have carmelised. Add a dash of honey-water if too dry.
9. Add the pumpkin, onions and lentils to the bowl. Stir.
10. Make up the salad dressing by combining a teaspoon of tahini with 1/4 cup of honey-water.
11. Pour dressing over salad and serve. Deelishous!
An original recipe for Vegematarian but…
Many thanks to my most amazing naturopath, Nellie, who told me about soaking onions in honey. Check out her Facebook page https://www.facebook.com/nellienature
Many thanks also to Eva who inspired this type of salad <3