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Roasted Pumpkin Salad

Healthy Recipes

Procedure:

Ingrediants :

11/2 kg butternut pumpkin/ butternut squash (Peel skin, remove seeds and cut into small cubes)

3 onions (cut into wedges)

1 tbsp balsamic vinegar

11/2 cup bunches asparagus (woody ends trimmed and chopped)

2 tsp olive oil

2 garlic cloves

2 tsp ground cumin

400g brown lentils (rinsed, drained)

2 tbsp water

100g feta (cut into small fragments)


Directions :

Preheat the oven to 200C and bake pumpkin pieces and onion for about 35 minutes or until soft. Before backing, sprinkle olive oil, half the vinegar and pepper on them.

Taken a saucepan and add salt water. Mix in asparagus and boil for 3 minutes or tender crisp. Later, clean with cold water, drain.

Cook the asparagus in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water and drain.

Now, heat the oil in a non-stick frying pan at medium heat. Stir in garlic and cumin for 1 minute or until nice aroma.

Add lentils and water, cook until the lentils are coked well. Mix in asparagus and also remaining vinegar. Stir well.

Turn of the flame, Add the pumpkin and onion to the asparagus mixture. Gently toss and garnish with feta.


 
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