Go Back

NATURE'S BOUNTY ON A PLATE

This dish is a celebration of fresh, ingredients — bringing together vibrant colours, textures, and flavours. Simple, wholesome, and full of goodness, it truly is nature’s bounty on a plate.
Print Recipe Pin Recipe
Prep Time 27 minutes
Servings 4 people

Equipment

  • 1 ring mould for centre plate (optional)
  • 1 serving platter

Ingredients
  

INGREDIENTS FOR BELUGA LENTIL SALAD

  • 1 cup beluga lentils, rinsed
  • 1/2 vegetable stock cube (optional, gives a nice flavour to the lentils)
  • 1 cup pumpkin
  • 1 cup corn kernels, (fresh, frozen or tinned)
  • 1 cup edamame, shelled
  • 1 cup fresh Italian parsley, finely chopped

GINGER LIME DRESSING

  • 3 thumb nails of fresh ginger, minced and juice collected
  • 2 tbsp sesame oil
  • 4 teasp coconut aminos
  • 2 teasp maple syrup
  • 1 teasp miso paste
  • 1 medium size lime, juiced
  • A good pinch of salt

Instructions
 

METHOD FOR LENTIL SALAD

  • Cook the lentils:
    In a saucepan, cover lentils with water, add the vegetable stock cube, bring to a boil, then simmer for 20–25 minutes until tender but not mushy. Drain and set aside.
    Roast the pumpkin:
    Toss pumpkin cubes with a little neutral oi and salt. Roast at 200°C (390°F) for 20–25 minutes, or until golden and soft. Remove from oven and set aside to cool.
    Prepare the corn & edamame:
    Boil or steam both briefly (2–4 minutes) if frozen, just until heated through. Drain and set aside.
    Parsley:
    Wash and finely chop the parsley.

GINGER LIME DRESSING METHOD

  • *Place all the dressing ingredients in a bowl and whisk together.

ASSEMBLE THE SALAD

  • In a large bowl, combine cooked lentils, roasted pumpkin, corn, edamame, and parsley.
    *Place a ring mold in the centre of the plate and gently spoon the lentil salad into it.
    *Position a small bowl of dressing on the side of the plate.
    *Neatly arrange the vegetables around the lentils for a balanced and colourful presentation.

VEGETABLES ON THE PLATTER

  • Radish thinly sliced
    Edamame
    Thin carrot sticks
    Alfalfa
    Sliced avocado
    Shredded purple cabbage
    Sliced cucumber
    Yellow capsicum strips

SERVE

  • Spoon the lentil salad onto your plate and drizzle over the ginger lime dressing. Pick and choose from the vegetables and enjoy a celebration of flavours.