With Halloween around the corner, I thought I’d come up with a recipe that would give you the chance to show off your pumpkin-carving skills as well as your culinary expertise. Normally, when I cook something that calls for a squash-type vegetable, I’m lured towards the butternut variety, partly, if I’m honest, because of its delicious-sounding name. To my surprise, the spiced roasted pumpkin in this dish, with its more savoury flavour, tasted just as good, if not better. If butternut’s your thing though, feel free to go with that, or indeed any other squash that takes your fancy.
Although pumpkin is one of the main ingredients in this simple salad, the other elements, including nutty Puy lentils, red onion, fresh mint and tangy feta, are strong flavour contenders. The sweet honey dressing perfectly counterbalances the earthier flavours in the dish.
I love lamb with feta and mint, so I sought out some lamb-based merguez sausages to serve alongside the salad. If you don’t manage to find this type of sausage, grilled lamb cutlets or steaks will work just as well. Alternatively, you can leave out the meat altogether and enjoy the salad as a vegetarian dish.