|500 g||pumpkin (e.g. Hokkaido or Butternut)|
|80 g||red lentils|
|3 tbsp||olive oil (divided)|
|½ tsp||salt (divided)|
|½ tsp||pepper (divided)|
|200 g||goat cheese|
|5 tbsp||honey (divided)|
|4 tbsp||sesame seeds|
|5 tbsp||grape seed oil|
An oak-aged chardonnay with warm notes of vanilla and smooth texture go perfectly with the buttery pumpkin and olive-oil based dressing.
Pre-heat oven to 200°C/400°F. Cut off the root of the endive, rinse leaves under water, and cut into bite-sized pieces. Quarter apples, cut into small cubes, and add to a bowl along with endive. Peel pumpkin if needed, cut into cubes, and set aside.
Cook lentils according to package instructions, then rinse under cold water and add to the bowl with endive and apples.
In a bowl, marinate the pumpkin cubes with olive oil, salt, and pepper, and add to a baking sheet. Bake for approx. 10 min. at 200°C/400°F. In the meantime, cut goat cheese into thick slices and drizzle with honey. Add to the baking sheet next to the pumpkin, and bake for another 6 min.
In a dry pan, toast the sesame seeds over medium-high heat for approx. 2 min., until fragrant, and set aside.
Add roasted pumpkin to salad bowl. For the dressing, mix lemon juice, olive oil, grape seed oil, honey, salt and pepper in a small bowl. Add to salad bowl and mix. Transfer salad to serving plates, serve with caramelized goat cheese, and sprinkle with sesame seeds. Enjoy!