Roasted Pumpkin & Lentil Salad With Gochujang Dressing - Cuisine Magazine - From New Zealand to the
Roasted pumpkin and lentil salad with a spicy gochujang dressing—healthy, flavorful, and perfect for fall side dishes.*Serves 4-6*
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Colander
- Can opener
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- ¼ cup black lentils (or use half a 400g can, drained)
- 2 tablespoons vegetable oil (I use sunflower oil)
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 medium butternut (approx. 700g) peeled, seeded, cut into into 5mm slices
- 250g green beans, trimmed
- 2 cloves garlic, finely chopped
- 2 tablespoons mirin
- ¼ cup crunchy peanut butter
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- ¼ cup fried shallots
- coriander leaves, to garnish
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