Roast beetroot, butternut pumpkin, spiced lentils and buffalo curd

Serves 4 | Prep time 15 mins | Cook time 45 mins


1⁄2 butternut pumpkin

2 medium beetroot

200ml olive oil

salt and pepper

1 teaspoon ground cumin

1 1⁄2 cups green lentils

200ml olive oil

1 small brown onion, peeled and finely diced

2 cloves garlic, peeled and finely sliced

1⁄2 teaspoon sweet smoked paprika

1⁄2 teaspoon ground coriander

1 pinch chilli flakes

1 x 400g can chopped Italian tomatoes

1⁄2 tablespoon thyme, finely chopped

1⁄4 cup Italian parsley, roughly chopped

200g marinated buffalo or goat’s curd

60g rocket


1. Preheat oven to 200°C. Remove the skin and seeds from the butternut pumpkin and cut into 2cm cubes. Peel and slice the beetroot into 1cm-thick rounds. Place the pumpkin and beetroot onto a baking paper-lined oven tray, drizzle with 150ml olive oil and lightly season with salt, pepper and half the cumin. Cover with aluminium foil, sealing the edges well, and roast in the oven for 30-40 minutes or until the pumpkin and beetroot are cooked and tender when tested wit a sharp knife. Remove foil and roast for a further 5 minutes to colour. Remove from oven and reserve.

2. Meanwhile, place lentils into a small pot with a litre of water and simmer for approximately 20 minutes until lentils are cooked and tender.

3. Drain and rinse lentils under cold water and put to one side. Heat remaining 50ml olive oil in a small pot over a medium heat, add onion and garlic and sweat without colouring until soft. Add remaining cumin and spices, and cook for 1 minute before adding tomatoes, herbs and lentils. Simmer for 10 minutes and season to taste.

4. Remove from heat and divide lentils, pumpkin, beetroot, buffalo curd and rocket between four plates. Drizzle with a little extra virgin olive oil and serve.

Recipe extracted with permission from Riverstone Kitchen: Modern-Day Classics by Bevan Smith (distributed by Upstart Press, $44.99).

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