Slow-roast pumpkin with coconut yoghurt

Authorcrumbs

Yields1 Serving
 ½ pumpkin
 20 g fine sea salt
 100 ml vegetable or rapeseed oil
 2 garlic cloves left whole with skin on
 1 sprig rosemary
 4 sprigs thyme
 5 sage leaves
 200 g puy lentils
 1 l vegetable stock
 100 g coconut yoghurt
 1 lemonzest only
 250 g girolles
For the gremolata
 1 lemon
 2 garlic cloves
 50 ml extra virgin oil
 1 bunch parsley
1

Prepare the pumpkin by washing it, cutting into equal-sized wedges and
scooping out the seeds. Lay the wedges out on an oven tray and sprinkle generously with salt. Leave for 3 hours to remove the water.

2

Preheat the oven to 150C/300F/gas mark 2.

3

Coat the pumpkin wedges in the vegetable oil and add the garlic, rosemary, thyme and sage. Cook for 90 minutes. When ready, remove and leave to cool in the tray.

4

While the pumpkin is in the oven, cook the puy lentils in the stock with a pinch of salt for 20-25 minutes, until tender.

5

Meanwhile, make the gremolata. Finely grate the lemon peel and garlic into a bowl with the olive oil. Add the finely chopped parsley leaves and stir together.

6

Put the coconut yoghurt into a bowl. Add the lemon zest and a pinch of salt and set aside.

7

Heat a pan with a glug of rapeseed oil and sautée the girolles for 3-5 minutes. Turn off the heat and add the gremolata to the pan.

8

Taste the lentils, and add seasoning if needed. Arrange them onto the plates and top with the pumpkin and girolles. Finish with a few dollops of yoghurt. We like to garnish with nasturtium flowers and leaves for a nice peppery taste.

Category

Ingredients

 ½ pumpkin
 20 g fine sea salt
 100 ml vegetable or rapeseed oil
 2 garlic cloves left whole with skin on
 1 sprig rosemary
 4 sprigs thyme
 5 sage leaves
 200 g puy lentils
 1 l vegetable stock
 100 g coconut yoghurt
 1 lemonzest only
 250 g girolles
For the gremolata
 1 lemon
 2 garlic cloves
 50 ml extra virgin oil
 1 bunch parsley

Directions

1

Prepare the pumpkin by washing it, cutting into equal-sized wedges and
scooping out the seeds. Lay the wedges out on an oven tray and sprinkle generously with salt. Leave for 3 hours to remove the water.

2

Preheat the oven to 150C/300F/gas mark 2.

3

Coat the pumpkin wedges in the vegetable oil and add the garlic, rosemary, thyme and sage. Cook for 90 minutes. When ready, remove and leave to cool in the tray.

4

While the pumpkin is in the oven, cook the puy lentils in the stock with a pinch of salt for 20-25 minutes, until tender.

5

Meanwhile, make the gremolata. Finely grate the lemon peel and garlic into a bowl with the olive oil. Add the finely chopped parsley leaves and stir together.

6

Put the coconut yoghurt into a bowl. Add the lemon zest and a pinch of salt and set aside.

7

Heat a pan with a glug of rapeseed oil and sautée the girolles for 3-5 minutes. Turn off the heat and add the gremolata to the pan.

8

Taste the lentils, and add seasoning if needed. Arrange them onto the plates and top with the pumpkin and girolles. Finish with a few dollops of yoghurt. We like to garnish with nasturtium flowers and leaves for a nice peppery taste.

Slow-roast pumpkin with coconut yoghurt