45 mins

“A substantial nourishing salad for the cooler months. Eats so well as a main or serve as part of a larger meal.  A great dish to make in advance and simply warm the pumpkin and dress the lentils.”

This recipe was made in collaboration with our friend Chef Tom Walton!


  1. Preheat an oven to 220C and place the pumpkin onto a line baking tray. Toss with the olive oil, salt, and pepper. Roast for 25 minutes until the pumpkin is lightly coloured and soft.
  2. At the same time, make a small criss-cross cut in the flat side of the chestnuts and roast on a separate tray for 25-30 minutes. Allow to cool slightly and peel them and roughly break up the chestnuts into large pieces.
  3. In a mixing bowl, combine the lentils, fennel, fennel tops, parsley, chestnuts and dress with 2 tbsp of olive oil, the vinegar, toss well and season to taste. Add the feta and toss gently then serve the lentil salad over the pumpkin – either on the tray it is roasted or plate up on a large platter.

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