Foodtropia's Autumn Salad

Paola Freire prepares a lentil salad with roasted pumpkin, feta, pomegranate and watercress for IQ Home. A perfect meal for this fall.

ingredients:

For 2 people.

- 125g cooked lentils
- 150g pumpkin
- Extra virgin olive oil
- 50g of roasted cashews
- 1 tablespoon of honey
- ½ pomegranate
- 50g feta cheese
- 100g of watercress

For the dressing:
- Modena vinegar
- 1 tablespoon of honey
- Extra virgin olive oil
- Salt

STEP BY STEP

1. Peel the pumpkin, cut it into cubes and roast it in the oven at 200 degrees until it is soft (approximately 30 minutes).

2. Remove the seeds from the pomegranate and crumble the feta cheese.

3. Prepare the vinaigrette by mixing the honey, oil, vinegar and salt. Taste and adjust as necessary.

4. Mix the watercress with the rest of the ingredients in a salad bowl, season, and serve.

Paola has accompanied this salad with one of the recipes from her book "Foodtropia: a menu for every occasion" and has cooked a pumpkin cream with roasted garlic and cinnamon oil. To serve these dishes she has chosen the Musgo Tableware from IQ Home and other accessories such as our Albaicín wicker plate.