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Warm red lentil penne salad with chilli pumpkin and tahini dressing recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cozy up with a flavorful winter salad featuring red lentil penne, spicy chili pumpkin, and creamy tahini dressing. Perfect for any meal!
Ingredients:
  • 1/2 (about 900g) butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 18.20 gm extra virgin olive oil
  • 1/2 tsp cumin seeds, crushed
  • 1/4 tsp dried chilli flakes
  • 500.00 ml kale leaves
  • 250g pkt Red Lentil Penne
  • Black sesame seeds, to sprinkle (optional)
  • 80ml (1/3 cup) tahini
  • 36.40 gm extra virgin olive oil
  • 42.00 gm fresh lemon juice
  • 3 tsp apple cider vinegar
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) warm water
  • 62.50 ml finely chopped fresh coriander leaves
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease 2 baking trays, line them with baking paper, and spread the pumpkin evenly on one tray. Season with salt, drizzle with oil, and bake for 25 minutes until golden, rotating the pumpkin pieces occasionally. Finish by sprinkling with cumin and chili for extra flavor.
  • Spread out the kale on the second prepared tray and lightly coat it with oil. Place the pumpkin back in the oven, alongside the kale. Bake for around 10 minutes, or until the pumpkin turns golden and the kale becomes crispy.
  • Prepare the tahini dressing by blending tahini, oil, lemon juice, vinegar, and garlic in a small jug until the mixture seizes. Then, mix in water until the dressing reaches desired consistency. Finally, add coriander, season to taste, and stir well to combine.
  • Boil pasta in a large saucepan following package instructions until al dente. Mix 1 tablespoon of cooking liquid with the dressing. Drain pasta and transfer to a bowl. Mix most of the dressing with the pasta. Top with pumpkin, kale, remaining dressing, and sesame seeds, if desired. Serve and enjoy!

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