Silverbeet with pumpkin, pinenuts and lentils

Babiche Martens

Ingredients

500 g	Pumpkin, peeled and sliced (Main)
2 tsp	Brown sugar
1 Tbsp	Butter, melted
1 Tbsp	Sherry vinegar
3 Tbsp	Olive oil
½ tsp	Nutmeg, (freshly grated)
2 Tbsp	Pine nuts
3 stalks	Silverbeet (Main)
1 cup	Brown lentils, cooked, or use lentil du puy, available from Sabato

Directions

1. Preheat the oven to 180C. In a large bowl, add the pumpkin, sugar, butter and vinegar.
2. Add 2 Tbsp of olive oil, nutmeg, then season and toss all together.
3. Grease an oven tray, add the pumpkin and bake for 45 minutes.
4. Meanwhile, toast the pinenuts over a gentle heat until coloured - approximately 5 minutes.
5. Slice the silverbeet. Heat a large frying pan, add 1 Tbsp of olive oil and then the silverbeet, season and stir-fry for 10 minutes.
6. To serve, plate the pumpkin, alternating with the silverbeet then spoon over the lentils and finish with a scattering of pinenuts.