On one of our long weekend drives, we stopped for brunch in a small town called Alexandra. At a local café, we shared a warm roasted pumpkin salad that turned out to be much more than it first appeared. Beneath the pumpkin was a generous mix of lentils and quinoa, all tossed in a sweet, tangy dressing. Hidden underneath was a layer of hummus that beautifully tied the flavours together, creating a comforting and satisfying dish.
Inspired by how simple yet delicious it was, I decided to recreate it at home. I made it for four of us to enjoy alongside roasted meat for dinner, though it’s hearty enough to stand on its own as a filling lunch. Our friends loved it, and it’s definitely a recipe I’ll be making again.
Ingredients:
1 cup home made hommus. Recipe for hommus is here: https://kitchenanugraha.blogspot.com/2022/04/hommus-chick-pea-dip.html
1/2 a Jap pumpkin, seeds scooped out and roasted with skin on.
1/ 4 cup quinoa
1/4 cup brown rice
1/4 cup black rice
1 tin pui lentils, rinsed
1/4 tin of chickpeas, rinsed
1/4 cup roasted pumpkin seeds
1/4 cup pomegranate arils (optional)
For dressing:
1/2 cup olive oil
1/4 cup lime juice
Apple cider vinegar
Salt
Pepper
1 or 2 tablespoons of pomegranate molasses
Whisk the ingredients for the dressing and set aside.
To roast pumpkin, wash and drizzle olive oil and a pinch of sea salt. Put it in the oven at 18 degrees until a fork can go through easily. Leave the skin of the pumpkin on, it tastes delicious. Cut into wedges and set aside.
With rice and quinoa, wash and soak and cook till its al dente. Drain and set aside. Mix with the lentils and chick peas. You can use edamame instead of chick peas if you have it. Add the salad dressing to this rice and lentil mix, reserving a couple of tablespoons.
To assemble, take a wide salad bowl, place the hommus at the bottom.
Next place the roasted pumpkin wedges in the bowl.
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