Pumpkin & Fig Salad


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½ small pumpkin, thinly sliced

3 figs

1 can lentils, drained

80g gorgonzola picante (or any blue cheese)

toasted walnuts

pomegranate seeds (optional)

olive oil

salt and pepper

witlof leaves, to garnish


Toss the pumpkin slices in olive oil, salt and pepper and roast in the oven until just tender. Remove and allow to cool. On a large serving platter arrange the pumpkin slices and sprinkle over the lentils, gorgonzola pomegranate, walnuts and few witlof leaves. Drizzle over a little olive oil and season with salt and pepper.




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