Untraditional pumpkin salad


Ingredients for a large bowl:
/ 2 persons very hungry or four normal servings:) /
1 cup lentils;
1 cup chopped and cleaned pumpkin;
2 handfuls of fresh arugula;
1/4 red onion;
a handful of roasted nuts;
several slices of blue cheese;
several fruits physalis;
olive oil;
dried basil;
Preheat the oven to 200C/385F and put a baking paper into a tray.
In a bowl mix the chopped pumpkin spice /for your tase/ and a few tablespooks of olive oil.
Mix the chopped pumpkin with the spiced and dump them onto the baking paper.
Insert in the oven for 30 minutes and change turn on the fan for the last 10 minutes.


When it’s ready, leave it to cool.

Boil the lentils, but be careful to not overcook.
In a bowl mix the cool pumpkin, lentils, arugula, roasted walnuts, blue cheese cubes and cut thin strips of red onion.

Put on top a few fruits physalis for decoration.
Keep the dressing on the side. You can use balsamic vinegar and olive oil with pinch of salt.



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