Nacho Bake
I just know this will be the recipe my kids take with them when they leave home. It’s a great informal Friday-night…
Recipe and image from Eat In by Anna Gare, published by Murdoch Books $39.99. Photographer Ian Wallace.
Preheat the oven to 180°C (350°F/Gas 4).
Put the pumpkin, chilli, garlic, ginger, peanut oil and salt and pepper in a large bowl and toss until well coated.
Spread evenly in a non-stick roasting tray (or use a roasting tray lined with baking paper), then roast for 30 minutes, or until the pumpkin is just cooked through but still firm.
Meanwhile, put the lentils and bay leaf in a saucepan with the water and a pinch of salt over medium heat. Cook for 20 minutes, or until soft to the bite, then drain.
Combine the pumpkin and lentils in a large bowl.
Whisk the lemon juice, sugar and salt and pepper for the dressing in a small bowl, then add the onion and set aside until ready to serve. This will soften the sharpness of the onion. When ready to dress the salad, whisk in the oil.
Just before serving, add the coriander to the pumpkin mixture, pour over the dressing and toss together.
NOTE: If you want to serve the salad cold, allow all of the ingredients to cool before combining.
I just know this will be the recipe my kids take with them when they leave home. It’s a great informal Friday-night…
Such an easy thing to make and absolutely lovely.
You can make this salad well in advance, even the day before. Just bring it to room temperature before serving
A great way to use left over potatoes and totally yummy for a breakfast, lunch or dinner!
Inspired by my own personal collection of vintage dresses and servingware collected over the years The Anna Gare Range fuses quality design with trendy prints and colours to bring you a zesty range of kitchen essentials.