This dish is a perfect example of how to combine plant proteins to increase the protein content of a meal.
1/2 small pumpkin or butternut
1 handful dry quinoa (per person)
1 handful black lentils (per person)
50g feta cheese
1/4 fresh chilli
1-2 handfuls walnuts
Extra virgin olive oil
2 tsp. balsamic glaze
Sea salt & pepper to taste
Fresh herbs of choice (basil, coriander & mint pair well with this meal)
Start by preheating the oven to 180 C. Prepare the pumpkin/ butternut by slicing it into thin slices and removing the pips. Place the pumpkin onto an oven tray and season with salt and pepper and drizzle of olive oil (use your hands to make sure all sides are covered). Place in the oven and allow to cook until slightly crispy and soft.
Fill a pot with water and add the quinoa, lentils and a pinch of salt. While the rest is cooking, heat up a dry pan and add a handful or two of crushed walnuts. Allow to roast until slightly browned. Once the quinoa and lentils are cooked, drain the water and add to a large bowl. Add the fresh herbs (chopped), a small amount of thinly sliced chilli, 1 tbsp. olive oil, 2 tsp. balsamic glaze and salt and pepper to taste. Mix together well and plate up with the roasted pumpkin/ butternut and feta cheese.