Lentil salad with butternut, pomegranate, sunflower seeds & orange vinaigrette from Sunna


For 4 people

  • 200g beluga lentils

  • 1/2 butternut squash

  • 1 pomegranate

  • 60g sunflower seeds

  • 2-3 tbsp maple syrup

  • 1 heaped teaspoon of coriander

  • 1/2 tsp chili flakes

  • Sea salt and pepper

  • 2 red onions

  • 3 tbsp balsamic vinegar

  • 2 tsp Dijon mustard

  • 1 orange

  • Optional mozzarella & flat-leaf parsley


    Cook the lentils according to the package instructions.

    Put the sunflower seeds in a pan with the coriander, a little sea salt flakes, chili flakes and maple syrup and let them caramelize for about 3 minutes at a medium temperature. Spread on a plate and let cool.

    Peel and seed the pumpkin. Cut into thin slices or small cubes and pour into a bowl. Dice the red onions very small, mix with the pumpkin and squeeze the juice of an orange over it.

    Emulsify balsamic vinegar, mustard and olive oil to make a vinaigrette. Season with salt and pepper.

    Clean a pomegranate and collect the seeds in a bowl.

    When the lentils are cooked, drain them and mix them with the pumpkin. Collect the orange juice and fold it into the vinaigrette. Also add to the lentils. Just like the pomegranate seeds.

    Optionally, finely chop 1/2 a bunch of flat-leaf parsley, tear up a mozzarella and mix with the lentil salad.

    Pour the vinaigrette over everything. Let it steep a little and, just before serving, chop the caramelized sunflower seeds with a knife and fold them into the salad.