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Warm Autumn Salad
A nourishing, warm meal that is perfect to transition from summer into autumn. Don’t let the word ‘salad’ put you off. This hearty, seasonal hug-on-a-plate is filling, colourful and sure to impress friends. Oh, and it’s packed with nutrients too.
Roasted, spiced and glazed pumpkin is delicious, it’s my favourite way to welcome autumn. And when it comes in a delicious, nourishing and veg-centric meal, this is plant-forward cooking at its best. Rich in beta carotene, vitamin C and E, it packs an immunity boosting punch. Here it is served on a bed of nutty black rice, rich in antioxidants, and lentils full of fiber and protein. For texture, it is layered with feta, crunchy rainbow chard and cobnuts. A creamy and a zesty dressing complete this nutritious flavour explosion.”
- Place the rice and lentils in a medium bowl, add about 3 cups of water, cover loosely and leave to soak overnight.
- To cook the rice and lentils, place them in a pot with the soaking water and add 2 cups of water, 1 bay leaf, 1 garlic clove and 1 tsp of salt. Simmer for 30 mins.
- Preheat the oven to 220 C/200 C fan.
- In a large bowl, mix together 3tbsp avocado oil or melted ghee, ½tsp Aleppo chilli, ½tsp pepper (pul biber), ½tsp Isot chilli pepper (urfa biber), 2 crushed garlic cloves. Now put the pumpkin wedges into the bowl and cover on all sides with the spiced oil.
- Place the pumpkin wedges on a baking tray lined with parchment paper. Bake for 30 to 40 mins until soft, turning once halfway through.
- Use the remaining oil in the bowl and mix with 1tbs pomegranate molasses and 1tbsp maple syrup. Use this to glaze the pumpkin for the remaining 10 mins in the oven.
- Place the chopped banana shallot and chard stalks in a small bowl. Add 1tbs red wine vinegar, 1tsp sumac and the sliced red chilli. Massage ingredients together briefly, before spreading on a baking tray lined with parchment paper.
- Spread the nuts, pumpkin seeds and shallot and chard mix on a baking tray. Drain the rice.
- Once the pumpkin is roasted, take it out of the oven and let it cool slightly. Reduce the heat to 180 C/160 C fan and roast the nuts, seeds shallot and chard for 10 mins, turning once.
- To make the two dressings, mix yoghurt with 1tbs lemon juice, salt, ground coriander and dill in 1 bowl. In another, mix the olive oil with pomegranate molasses, Dijon mustard, a pinch of ground clove, a pinch of ground cinnamon and 1tsp maple syrup.
- To assemble the salad, layer everything onto plates and serve warm.
Ingredients for Autumn Salad
- 100g Black Rice
- 50g Beluga Lentils
- 3 Garlic Cloves
- 1 Bayleaf
- 1.5kg Pumpkin
- 3 Tablespoons Avocado Oil Or Melted Ghee
- 1 Tablespoon Maple Syrup
- 1 Banana Shallot
- 1 Tablespoon Fruit Wine Vinegar
- 1 Teaspoon Sumac
- ½ Teaspoon Aleppo Chilli
- ½ Teaspoon Isot Pepper
- Half To One Red Chilli
- ½ Teaspoon Dijon Mustard
- One Pinch Of Ground Cloves
- ½ Teaspoon Ground Coriander
- 300g Rainbow Chard
- 1 Head Radicchio, Broken Into Individual Leaves
- 100g Cob Nuts Or Hazelnuts
- 200g Feta Cheese
- 400g Greek Yoghurt
- Dill
- Lemon
Tableware Treats
Dinner is served! Whether you're planning a dinner party with friends or just fancy brightening up your table every day, these pretty tableware picks from Joules and our Friends are sure to be a hit.