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.

At the heart of this dish are beluga lentils — a small, glossy black variety named for their resemblance to beluga caviar. They hold their shape beautifully when cooked, making them an ideal choice for salads.  Lentils are a fantastic source of plant-based protein — high in fibre, iron, and antioxidants — and very economical.

Best of all, there's no soaking required. Simply cover them with water, simmer until tender and just firm enough to hold their shape, and you're ready to build a beautiful, satisfying plate of goodness.

A ginger lime dressing is served on the side, adding a bright, tangy contrast to the earthy lentils and vegetables.

A nourishing plant-based dish that's satisfying yet light, perfect as a main or hearty side.

INGREDIENTS FOR CENTER PIECE

BELUGA LENTIL SALAD

1 cup beluga lentils, rinsed

1/2 vegetable stock cube (optional, gives a nice flavour to the lentils)

1 cup pumpkin, peeled and cut into small cubes

1 cup corn kernels, (fresh, frrozen or tinned) 1 1 cup edamame, shelled

1 cup fresh Italian parsley, finely chopped

METHOD

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

3 thumb nails of fresh ginger, minced and juice collected

2 tablespoon sesame oil

4 teaspoons coconut aminos

2 teaspoon maple syrup

2 teaspoon miso paste

1 medium size lime, juiced

A good pinch of salt

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.

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