Endive salad with caramelized goat cheese, pumpkin, and lentils
Ingredients
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oven, large bowl, cutting board, knife, sieve, pot, baking sheet, frying pan, small bowl
Nutrition per serving
Step 1/ 5
- 200 g endive
- 1 apples
- 250 g pumpkin
- oven
- large bowl
- cutting board
- knife
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.
Step 2/ 5
- 40 g red lentils
- sieve
- pot
Cook lentils according to package instructions, then rinse under cold water and add to the bowl with endive and apples.
Step 3/ 5
- 1 tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- 100 g goat cheese
- 1 tbsp honey
- baking sheet
- large bowl
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.
Step 4/ 5
- 2 tbsp sesame seeds
- frying pan
In a dry pan, toast the sesame seeds over medium-high heat for approx. 2 min., until fragrant, and set aside.
Step 5/ 5
- 1 lemons (juice)
- ½ tbsp olive oil
- 2½ tbsp grape seed oil
- 1½ tbsp honey
- ⅛ tsp salt
- ⅛ tsp pepper
- small bowl
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!
Enjoy your meal!
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