Roast pumpkin, olives, radicchio, red quinoa & baby green lentils

Nicky Riemer - Union Dining, Serves 4

Ingredients

1 medium size Jap pumpkin, cut into large wedges (all seeds removed, but skin on)
2 cups of Mt Zero mixed olives, deseeded
½ head of radicchio, cut into wedges and core removed so you are left with nice long pieces
2 cups of cooked Mount Zero Quinoa
2 cups of cooked Mount Zero French Style Green Lentils
200g fresh ricotta
½ bunch of flat leaf parsley rough chopped
100ml red wine vinegar
200ml extra virgin olive oil
1 tablespoon of dried chilli flakes
1 tablespoon of ground fennel seeds
½ tablespoon of ground cumin seeds
1 teaspoon of ground cinnamon
salt and pepper

Method

  • Mix the dried spices and dried chilli flakes together with a good pinch of salt.
  • Coat the pumpkin wedges with a generous amount of extra virgin olive oil and the spice mix, place on a tray with baking paper and into an oven at 200’C and bake for 20 minutes, the pumpkin will start to caramelize but be soft on the inside
  • Meanwhile mix the 100ml red wine vinegar with the 200ml extra virgin olive oil. Then mix the cooked lentils and cooked red quinoa with this dressing.
  • When the pumpkin is cooked toss in a bowl with the radicchio pieces, dressed quinoa and lentil mix with chopped parsley and half of the deseeded olives. Season to taste
  • Spoon this mix on to a platter, scatter over crumbled up ricotta, the rest of the olives and a generous slurp of extra virgin olive oil. Finish with a crack of pepper and serve.
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A big generous salad perfect for friend or family gatherings.

Recipe Ingredients from the Mount Zero Range

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