Ingredients
Kale
- 5 kale stems, Stem removed and roughly chopped
- 1000 grams water
- 2 bay leaves
- Salt.
- pepper
- iced water
Roasted Pumpkin
- 300 grams Kent or Jap pumpkin, Peeled and thinly sliced
- 3 teaspoons Ground Cumin.
- Olive Oil.
- Salt.
- pepper
Lentils
- 200 grams Green French Lentils
- Reserved liquid
Lentil Dressing
- 1 lemon, Rind and Juice
- 1 small piece garlic
- 2 teaspoons sugar
- 30 grams olive oil
- Salt., to taste
- Pepper., to taste
Pickle
- 2 Red onions, thinly sliced
- 2 Red Chillies, thinly sliced
- 1 lemon, Juice
- Salt.
Yoghurt Dressing
- 4 tablespoons Greek yoghurt
- 1 & half tablespoons Tahini Paste
- to taste salt
- to taste pepper
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place water, bay leaves, salt and pepper into mixing bowl. Heat 11min/Varoma/
"Counter-clockwise operation" /speed 1.2. Add chopped kale leaves to mixing bowl and cook 1min/100/
"Counter-clockwise operation" /speed 1.3. Drain kale reserving mixing bowl liquid. Plunge kale into iced water and then drain.
4. Squeeze kale to remove excess water and set aside.
1. Pre-heat oven to 180.
2. Place pumpkin slices on oven tray and coat in olive oil. Rub in cumin, salt and pepper.
3. Bake in oven 30mins. Remove from oven and allow to cool.
1. Soak lentils overnight in enough water to cover. Once soaked drain and rinse well. Add lentils and reserved liquid to the mixing bowl.
2. Cook 25min/100/
"Counter-clockwise operation" /speed 1 placing simmer basket instead of measuring cup onto the mixing bowl lid.3. Drain lentils through the simmer basket and allow to cool.
4. Combine kale and lentils and set aside.
1. Add lemon rind and garlic to the mixing bowl. Chop 10sec/speed 7.
2. Add lemon juice, olive oil, sugar, salt and pepper to the mixing bowl and blend 10sec/speed 4.
3. Pour dressing over lentils and kale and stir to combine. Set aside.
1. Add yoghurt, tahini, salt and pepper to a small bowl and mix to combine.
1. Mix red onion, red chillies, salt and lemon juice in a bowl and leave to rest.
1. Add a smear of yoghurt dressing to the base of serving plate. Layer several pumpkin slices on yoghurt and top with lentil and kale mixture.
2. Add pickle mix to the top of lentil and kale mix. Serve immediately.
Kale
Roasted Pumpkin
Lentils
Lentil Dressing
Yoghurt Dressing
Pickle
Plating
Tip
Other lentils can be used for this recipe. Adjust cooking time to suit.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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