DETAILS
Serves 4
INGREDIENTS
- 100g blueberries
- 1 whole pumpkin or 1.3kg butternut squash (peeled and deseeded)
- 2 tbsp avocado oil
- 1 x 400g can cooked green lentils
- 1 pomegranate
- 100g pecans
- 1 tsp smoked paprika
- ½ tsp cumin
- 2 tbsp maple syrup
- 2 tbsp olive oil
- Salt and pepper
METHOD
- Preheat the oven to 200 C.
- Chop the pumpkin into large chunks. Toss 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.
- While the pumpkin is cooking, place the maple syrup and pecans in a pan, toasting for around 3 minutes, stirring well until they are golden. Leave to cool.
- De-seed the pomegranate. Drain the lentils from the can. When the pumpkin is cooked through, add 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.