Martinsgänse-Gläsersalat with Pumpkin, Lentils and Apple
A autumnal jar salad in the style of a Martinmas goose, with Hokkaido pumpkin, lentils, apple and feta, that feels like a crispy goose side dish. It keeps well to prepare, stays fresh in a sealed jar and is perfect for a lunchbox on St. Martin's Day.
By yumbelo · 2 servings · 25 minutes
Ingredients
- 300 g Hokkaido pumpkin
- 4 tbsp Olive oil
- Salt
- Pepper
- 1 tsp Thyme, dried
- 1 can Lentils, cooked (from a can)
- 1 pc Apple
- 80 g Lamb's lettuce
- 60 g Feta
- 20 g Pumpkin seeds
- 2 tbsp Apple cider vinegar
- 1 tsp Maple syrup
Method
- Peel the pumpkin, remove the seeds and cut into small cubes.
- Heat 1 tbsp olive oil in a pan and fry the pumpkin cubes with thyme, salt and pepper over medium heat for about 10 minutes, until soft and lightly browned, then let them cool.
- For the dressing, whisk together apple cider vinegar, maple syrup, 3 tbsp olive oil, salt and pepper vigorously in a small bowl.
- Rinse the lentils and drain them. Wash the apple, core it and cut into small cubes. Crumble the feta.
- Start with the dressing in two jars, then layer the lentils, apple cubes, cooled pumpkin cubes and feta.
- Wash the lamb's lettuce, spin it dry and loosely fill it into the top of the jars.
- Seal the jars and store them in a cool place. To eat, sprinkle the pumpkin seeds on top or take them separately so they stay crunchy.