SEASONAL LUNCH

SEASONAL LUNCH

Here are your seasonal weekly lunch recipes!

  • Pumpkin Soup

    INGREDIENTS

    2 tbsp olive oil

    2 onions, finely chopped

    1kg pumpkin or squash, peeled, deseeded and chopped into chunks

    700ml vegetable stock or chicken stock

    150ml coconut cream

    For the croutons

    2 tbsp olive oil

    4 slices wholemeal seeded bread, crusts removed

    handful pumpkin seeds

    METHOD

    1. Heat 2 tbsp olive oil in a large saucepan then gently cook 2 finely chopped onions for 5 mins, until soft but not coloured.

    2. Add 1kg pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.

    3. Pour 700ml vegetable or chicken stock into the pan and season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.

    4. Pour 150ml double cream into the pan, bring back to the boil, then purée with a blender.

    5. To make the croutons: cut 4 slices wholemeal seeded bread into small squares.

    6. Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp.

    7. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted.

    8. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.

  • Roasted Butternut Squash with Lentils

    INGREDIENTS

    2lb Roasted Squash, Tomatoes & Lentils

    (908 grams) butternut squash, peeled and chopped into slices

    2 cups cherry tomatoes

    3 tablespoons olive oil, divided

    1 teaspoon garlic powder, divided

    1 teaspoon onion powder, divided

    1 teaspoon sumac, divided

    1 cup of cooked lentils

    METHOD

    1. Preheat the oven to 200 C. Line both a large baking sheet with parchment, and a smaller one.

    2. On the large baking sheet, combine the squash, cherry tomatoes, 2 tablespoons of olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sumac, salt, and pepper. Toss to combine and spread out evenly. Roast the vegetables in the oven until squash is tender and caramelized and tomatoes are bursting, about 30-35 minutes. Stir veg/flip pieces with a spatula at the halfway point.

    3. Drain and rinse the lentils. Spread them out on a clean dish towel. Blot them until they are as dry as possible. Transfer the dried lentils to the baking sheet. Toss the lentils with remaining tablespoon of olive oil, garlic powder, onion powder, sumac, salt, and pepper. Spread the coated lentils out in a single layer and roast for about 15 minutes, or until slightly crisped up and chewy.

    4. To serve pile the roasted squash and tomatoes on top, sprinkle with the lentils, and garnish with chili oil, extra herbs, lemon juice, olive oil and pistachios.