Oriental Beluga lentil salad with baked pumpkin, pomegranate and cashew nuts

#1

vegan

salad

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 1 nutmeg pumpkin
• 1-2 tsp. Ras el-Hanout
• sea salt
• pinch of freshly ground pepper
• 4-5 tbsp. olive oil
• 1-2 tbsp. Tomami Umami
• 4 tbsp. cashews
• 150 g beluga lentils
• 1 onion (finely diced)
• 1 -2 garlic cloves
• 2-3 El Tomami Umami
• sea salt
• pinch of freshly ground pepper
• 300 ml broth
• 1-2 sprigs tarragon
• juice of 1 lemon
• Peel of 1 untreated orange
• ½ red chili
• 6-8 tbsp. balsamic vinegar
• 8 tbsp. olive oil
• sea salt
• pinch of pepper
• Tomami Umami
• 150 g lamb’s lettuce
• 1 pomegranate (de-seeded)

INSTRUCTIONS

Halve the pumpkin, remove the seeds and cut one half into small pieces. Season with Ras el -Hanout, salt, pepper, olive oil and Tomami Umami. Chop the cashew kernels and mix with the pumpkin. Roast in the oven at 200°C for about 20 minutes on a baking tray until soft. Fry the lentils, onions and garlic in a pan. Deglaze with Tomami Umami and cook until done in broth with tarragon. Marinate with grated orange peel, finely chopped chilli, lemon juice, balsamic vinegar and olive oil. Season with salt, pepper and Tomami Umami. Serve with the baked pumpkin, roasted cashew nuts, pomegranate seeds and lamb’s lettuce.