This delightful medley of fetta and honey infused pumpkin and level 1 lentils is perfectly hearty without being stodgy. Beware: once you’ve cooked pumpkin like this, you may not be able to go back!
apple cider vinegar
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the pumpkin into 2 cm cubes, finely slice the brown onion, peel and crush the garlic, drain and rinse the lentils, pick and roughly chop the parsley leaves, and crumble the feta cheese.
Place the pumpkin cubes on a lined oven tray. In a small bowl or jug combine the honey, vinegar and half of the olive oil. Season with salt and pepper. Pour over the pumpkin and toss to coat. Place the pumpkin in the oven for 15-20 minutes, or until golden and softened. Set aside.
Meanwhile, heat the remaining olive oil in a medium frying pan over a medium-high heat. Cook the brown onion for 4-5 minutes, or until softened. Add the beef strips and garlic and cook for a further 3-4 minutes, or until browned. Add the lentils and half the parsley and cook for 2-3 minutes, or until heated through. Season with salt and pepper. Remove the pan from the heat.
In a large bowl combine the beef mixture and roasted pumpkin (stir gently so the pumpkin doesn’t become mushy).
To serve, divide the beef and pumpkin mixture between bowls. Top with the fetta cheese and remaining parsley. Drizzle with a little extra olive oil. Enjoy!