Endive salad with caramelized goat cheese, pumpkin, and lentils

Step 1/ 5

• 200 g endive
• 1 apples
• 250 g pumpkin

• oven
• large bowl
• cutting board
• knife

Pre-heat oven to 200°C/400°F. Cut off the root of the endive, rinse leaves under water, and cut into bite-sized pieces. Quarter apples, cut into small cubes, and add to a bowl along with endive. Peel pumpkin if needed, cut into cubes, and set aside.

Step 2/ 5

• 40 g red lentils

• sieve
• pot

Cook lentils according to package instructions, then rinse under cold water and add to the bowl with endive and apples.

Step 3/ 5

• 1 tbsp olive oil
• ⅛ tsp salt
• ⅛ tsp pepper
• 100 g goat cheese
• 1 tbsp honey

• baking sheet
• large bowl

In a bowl, marinate the pumpkin cubes with olive oil, salt, and pepper, and add to a baking sheet. Bake for approx. 10 min. at 200°C/400°F. In the meantime, cut goat cheese into thick slices and drizzle with honey. Add to the baking sheet next to the pumpkin, and bake for another 6 min.

Step 4/ 5

• 2 tbsp sesame seeds

• frying pan

In a dry pan, toast the sesame seeds over medium-high heat for approx. 2 min., until fragrant, and set aside.

Step 5/ 5

• 1 lemons (juice)
• ½ tbsp olive oil
• 2½ tbsp grape seed oil
• 1½ tbsp honey
• ⅛ tsp salt
• ⅛ tsp pepper

• small bowl

Add roasted pumpkin to salad bowl. For the dressing, mix lemon juice, olive oil, grape seed oil, honey, salt and pepper in a small bowl. Add to salad bowl and mix. Transfer salad to serving plates, serve with caramelized goat cheese, and sprinkle with sesame seeds. Enjoy!

Enjoy your meal!