Roast Pumpkin, Chestnut, Lentil & Feta Salad
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 1/4 large Kent pumpkin, cut into 6 wedges
- 4 tbsp extra virgin olive oil
- Salt, pepper
- 10-12 chestnuts
- 1 400g tin lentils, rinsed, drained
- ½ head fennel + tops, finely sliced
- Small handful flat leaf parsley, roughly chopped
- 2 tbsp red wine or sherry vinegar
- 150g marinated feta or goats’ cheese
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