roast pumpkin, olives, radicchio, quinoa & green lentils

A big generous salad perfect for friend or family gatherings.

Author

Nicky Riemer, Union Dining

Servings

4

Ingredients

• 1 medium-size Kent pumpkin, cut into large wedges (all seeds removed, but skin on)
• 1 tbsp dried chilli flakes
• 1 tbsp ground fennel
• ½ tbsp ground cumin
• 1 tsp ground cinnamon
• 100ml Mount Zero Red Wine Vinegar
• 200ml Mount Zero Organic Extra Virgin Olive Oil, plus more for garnish
• 2/3 cup of Mount Zero Organic Australian Quinoa, cooked according to packet instructions (2 cups cooked)
• 2/3 cup of Mount Zero French Style Green Lentils, cooked according to packet instructions (2 cups cooked)
• ½ head of radicchio, cut into wedges and core removed so you are left with nice long pieces
• ½ bunch of flat leaf parsley, rough chopped
• 2 cups of Mount Zero Organic Mixed Olives, deseeded
• 200g fresh ricotta
• Mount Zero Pink Lake Salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Preheat the overn to 200 degrees Celsius.
2. Mix the dried spices and dried chili flakes together with a good pinch of salt.
3. Coat the pumpkin wedges with a generous amount of extra virgin olive oil and the spice mix, place on a tray with baking paper and bake in the oven for 20 minutes until the pumpkin starts to caramelise and soften
4. Meanwhile, combine the red wine vinegar and olive oil together then mix the cooked lentils and quinoa through.
5. When the pumpkin is cooked, toss in a bowl with the dressed quinoa and lentils mix and add the radicchio pieces, chopped parsley and half of the deseeded olives. Season to taste.
6. Spoon this mix on to a platter, scatter over crumbled up ricotta, the rest of the olives and a generous slurp of extra virgin olive oil. Finish with a crack of pepper and serve.