Pasta with Roasted Pumpkin, Tomatoes and Bacon
Sophie Gray shares her recipe for a hearty pumpkin pasta that will please your hungry family.
Warm Lentil Salad
This Autumn lentil salad uses seasonal pumpkin and beetroot.
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Ingredients
- ¼ pumpkin, cut into small cubes
- 1 onion, cut into wedges
- 2 beetroots, cut into small cubes
- 2 tablespoons oil
- 2 teaspoons salt
- pepper, to taste
- 500g chicken thighs or breast, boneless and skinless
- 2 garlic cloves, finely chopped or 1 teaspoon crushed garlic
- 2 tablespoons paprika
- 1 tablespoon dried mixed herbs
- 1 can lentils, drained
- 2 cups frozen mixed vegetables, defrosted in hot water and drained
- 1 tablespoon balsamic vinegar or lemon juice
- ½ cup raisins
Method
- Heat oven to 180o. Toss the pumpkin, onion and beetroot with 1 tablespoon of oil, 1 teaspoon salt and pepper to taste. Roast the pumpkin for 30 minutes or until tender. Remove from the oven and set aside.
- While the pumpkin is cooking, rub the chicken with garlic, 1 teaspoon salt, paprika and dried mixed herbs.
- Place the chicken on a lined baking tray and bake in the oven for 20 – 30 minutes until they are cooked and the juices are running clear. Note: Thighs will take less time to cook than breasts.
- In a large bowl, mix together the roasted pumpkin, onion, beetroot, lentils, mixed vegetables, balsamic vinegar and raisins.
- To serve, thinly slice the chicken and serve it on top of the warm lentil salad.