Lentil salad with walnuts and pumpkin

Name: Lentil salad with walnuts and pumpkin
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 75 g Hokkaido Pumpkin; 1 Branch rosemary; 1 red chilli pepper; 1 1/2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 425- ml-can lenses; 10 g Walnut kernels; 1/4 collar Parsley; 1 1/2 TABLESPOONS White wine vinegar; 10 g Cream cheese with goat cheese (17 % fat)

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

75 g Hokkaido Pumpkin
1 Branch rosemary
1 red chilli pepper
1 1/2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 425- ml-can lenses
10 g Walnut kernels
1/4 collar Parsley
1 1/2 TABLESPOONS White wine vinegar
10 g Cream cheese with goat cheese (17 % fat)

Directions

1
Wash pumpkin, remove seeds. Cut pumpkin into cubes. Wash rosemary, shake dry, remove needles from the branch and chop finely. Clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces.
2
Heat 1/2 tbsp. oil in a frying pan. Fry the pumpkin, rosemary and chilli for 4-5 minutes while turning. Season to taste with salt and pepper.
3
In the meantime, drain the lentils in a sieve. Coarsely chop the walnuts. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Mix vinegar, salt, pepper.
4
Fold in 1 tablespoon of oil. Mix lentils, walnuts, parsley and vinaigrette. Arrange lentil salad and pumpkin on plates. Add goat's cream cheese