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Salad in jar with pumpkin and lentils

Very popular in the USA, the canned salad is an original idea to imitate, perfect to carry your lunch in an eco-friendly way.

  • Side Dishes
  • Serves: 4
  • Difficoltà Low
  • 40 minutes
  • Rich in proteins

INGREDIENTS

  • 120 g red decorticate lentils Colfiorito®
  • salt
  • 400 g of pumpkin pulp, for example Hokkaido squash
  • 150 g of radish
  • 50 g of pumpkin seeds Colfiorito®
  • 1 lettuce, for example lettuce batavia
  • 4 tablespoons of balsamic vinegar
  • 1 teaspoon of mustard
  • 1/2 teaspoon of sugar
  • 40 ml sunflower oil
  • 30 ml pumpkin seed oil
  • fresh ground pepper

NUTRITIONAL VALUE

Nutritional value for each portion:

LEARN MORE
AVERAGE VALUE PER 100g

PREPARATION

Cook the lentils quickly in water and salt for about 10 minutes. Meanwhile cut the pumpkin pulp into cubes, then steam it for about 5 minutes. Let it cool. Peel the radish and cut into thin slices with a mandoline. Roast the pumpkin seeds in a pan over high heat. Wash and peel the lettuce, dry the leaves in a salad centrifuge and cut into wide strips. Make a vinaigrette mixing balsamic vinegar, mustard, sugar, sunflower oil and pumpkin seed oil. Season with salt and pepper. Pour the vinaigrette into a large glass jar (with lid). Fill the tin in layers with lentils, radish slices, pumpkin, lettuce and pumpkin seeds