Caramelised pumpkin, corn and lentil bowl

Begin this recipe a day ahead to soak the nuts for the nut milk.

You'll need

1.2 kg Kent pumpkin, peeled, cut into 3cm pieces Olive oil, for brushing 200 gm (1 cup) green or brown lentils 2 corn cobs, kernels sliced off 1 cup coarsely chopped dill ½ cup flat-leaf parsley 1 spring onion, thinly sliced 2 tbsp tamari pepitas   Nut-milk dressing 100 gm (½ cup) pepitas 80 gm coarsely chopped macadamia nuts, soaked overnight in cold water, drained 1 garlic clove, crushed 2 tsp coconut vinegar 1 tbsp mild extra-virgin olive oil


  • 01
  • Preheat oven to 200C. Place pumpkin in a roasting pan, brush with oil and roast until golden and tender (20-25 minutes).
  • 02
  • Meanwhile, cook lentils in a saucepan of salted boiling water until tender, adding corn in the last 5 minutes (about 20 minutes). Drain.
  • 03
  • For nut-milk dressing, process pepitas, nuts, garlic, vinegar, oil and 200ml water in a blender. Season to taste and stand to infuse for an hour, then squeeze the dressing through a piece of muslin into a bowl (optional).
  • 04
  • Combine pumpkin, lentils, corn, herbs, spring onion and pepitas in a bowl and season to taste. Transfer to serving bowls, drizzle with nut-milk dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2017

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