Silverbeet with pumpkin, pinenuts and lentils
( SERVES 4 )

Viva 1/5/2009

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Amanda Laird

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500 g	Pumpkin
2 tsp	Brown sugar
1 tbsp	Butter, (melted)
1 tbsp	Sherry vinegar
1	Olive oil
½ tsp	Nutmeg, (freshly grated)
1	Salt & freshly ground pepper, (to season)
2 tbsp	Pine nuts
3 stalks	Silverbeet
1 cup	Brown lentils, (cooked, or use lentil du puy, available from sabato)

Preheat the oven to 180 degC. In a large bowl, add the pumpkin, sugar, butter and vinegar.
Add 2 Tbs of olive oil, nutmeg, then season and toss all together.
Grease an oven tray, add the pumpkin and bake for 45 minutes.
Meanwhile, toast the pinenuts over a gentle heat until coloured - approximately 5 minutes.
Slice the silverbeet. Heat a large frypan, add 1 Tbs of olive oil and then the silverbeet, season and stir-fry for 10 minutes.
To serve, plate the pumpkin, alternating with the silverbeet then spoon over the lentils and finish with a scattering of pinenuts.

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