Warm lentil salad with pumpkin and chilli
Ingredients
- 350g small Jap pumpkin
- 1 tbsp extra virgin olive oil
- sea salt and freshly ground pepper
- 1 cup Puy lentils
- 1 sprig rosemary
- 1 bay leaf
- 2 tbsp fresh lemon juice
- ½ cup extra virgin olive oil
- 1 deseeded long red chilli, finely diced
- 2 tbsp chopped flat leaf parsley leaves
- 1 tbsp chopped mint leaves
- 2 spring onions, very finely sliced
- 2 tbsp Dukkah mix
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