Ingredients:
150 g of beetroot and encysam buds · 300 g of peanut butter · 200 g cooked lentils 1 red bait 4 cloves of garlic 1 Romer branca · Soy sauce · 50 g brull · Vinegar · Extra virgin olive oil · Salt · Black pepper.
Elaboration:
· Peel the pumpkin and cut it into cubes. Peel the onion and cut it into wedges. After, season everything with salt, pepper, romer, olive oil and a few drops of soy sauce, and bake for approx 15-20 minutes to 200 ºC until golden.
· Cook the lentils until they are tender (you can also open a jar and drain them).
· Prepare a vinaigrette with the juice of half a tangerine, oil in the hall. Dress the lentils with part of the vinaigrette and reserve the rest.
· Wash the scallion sprouts and the rocket and drain them.
· Assemble the salad by placing the sprouts and arugula on a plate. After, add the lentils, warm pumpkin and onion. Finally, a few spoonfuls of broth and, finally, dress with the rest of the vinaigrette.
Legumes are good for a lot more than spoon dishes, and this salad is a clear example. The sweetness of the pumpkin and onion just round off the dish.
Vanesa Bustos. Rooted cuisine. @vanesabustos.culinar / vanesabustos.com
