adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tandoori-rubbed pumpkin wedges with lentil and herb salad
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Vegetarian Indian dish with mango yogurt dressing, ideal for a light lunch or dinner side.
Ingredients:
  • 49.60 gm tandoori paste
  • 3cm piece fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1kg piece Kent pumpkin, cut into 6 wedges
  • 33.60 gm coconut oil, melted
  • 400g can lentils, drained, rinsed
  • 125.00 ml fresh coriander leaves
  • 62.50 ml fresh flat-leaf parsley leaves
  • 62.50 ml fresh mint leaves
  • 1 eschalot, very thinly sliced
  • 62.50 ml slivered almonds, toasted
  • 21.00 gm lemon juice
  • 250.00 ml plain Greek-style yoghurt
  • 82.50 gm mango chutney
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a large baking tray with baking paper.
  • Mix tandoori paste, ginger, and garlic in a small bowl. Coat pumpkin wedges with the mixture. Arrange on a tray, drizzle with oil, and bake for 25 minutes. Turn the pumpkin and bake for another 25 minutes until crispy and soft.
  • In a bowl, combine lentils, coriander, parsley, mint, eschalot, and almonds. Season generously with salt and pepper, then drizzle with lemon juice. Mix everything together well.
  • Place the pumpkin and lentil salad elegantly on a serving platter and accompany it with a delightful combination of yogurt and chutney.

Similar Recipes