This main event in this meal is the pumpkin that is used pan-roasted as well as raw-marinated. I love making meals where the same ingredient has been prepared using different principles. And this one was absolutely delicious! 

I haven’t provided quantities for the recipe. Instead I encourage you to trust your tastebuds and add flavour ingredients until you think it’s tasty. The principles you’re using are far more important than quantities, that is, getting some good caramelisation on the pan-fried veggies and giving the pumpkin a proper “massage” when raw-marinating. 

The yoghurt sauce contributes the creamy elements that just sends it to flavour heaven. I’m mean, this is seriously good!

One key thing is, the total ratio of lentils and farro by volume should be no more than about half to the quantity of pan-roasted veggies, or it will feel too dry.

Ingredients

Pan-roasted pumpkin with lentils and farro

For the Mediterranean inspired pan-roasted cauliflower, pumpkin and onions with lentils and farro, you’ll need:

• Hokkaido pumpkin, cut in approx. 2cm chunks 
• Cauliflower, cut in approx. 2cm chunks or in florets
• Kalamata olives, pitted and roughly chopped
• Sun-dried tomato in oil, roughly chopped
• Fennel seed, lightly crushed in pestle and mortar (or whole)
• Parsley, roughly chopped
• Lemon zest and juice
• Olive oil
• Green lentils (or another type like brown, Puy or Beluga), cooked in vegetable stock
• Farro (or another whole grain like rye, spelt or barley), cooked in vegetable stock
• Walnuts
• Sea salt

Method 

• Add a generous amount of olive oil to a frying or sauté pan. As soon as it gives off a little smoke, add the cauliflower, onions and pumpkin. Depending on how much you’re making and the size of your pan you might need to do it in batches. 
• Season with salt.
• Add splashes of water along the way to deglaze. I also have a lid on for a few minutes to help soften. 
• Toss and turn until it’s got some nice caramelisation — and when it’s nearly ready (use a fork to test), then add a sprinkle of fennel seeds. I like a lot of fennel seeds, but you might like less. Or non at all.
• Either in the pan or in a bowl mix the roasted vegetables with the rest of the ingredients. 
• Taste and adjust seasoning, acidity and whether you think it needs more sun-dried tomatoes and/or olives.   

Raw-marinated pumpkin with various brassicas

The pumpkin is the main event here. You don’t have to have all the ingredients to make a tasty result. Any combination of the ingredients ont the list however few or many along with the pumpkin will make a tasty result. 

• Hokkaido pumpkin,  sliced at 1-2 mm with a mandolin or on a box grater if you don’t have a mandolin
• Celery, thinly sliced diagonally
• Red and yellow pepper, thinly sliced
• Cavolo nero, quickly steamed — 1 cm of boiling water in a wok or similar, sea salt, a drizzle of olive oil, lid on, turn it over a few times, strain, slice, done. 
• Red cabbage, thinly sliced (mandolin works well here too)
• Toasted or raw pumpkin seeds 
• Honey
• Apple cider vinegar 
• Olive oil
• Sea salt

Method 

• In a large bowl add honey, apple cider vinegar and salt to the pumpkin. 
• Massage the pumpkin thoroughly. 
• Taste to check balance of sweetness and acidity, as well as salt. Don’t be shy with the vinegar! Acidity is an aspect of deliciousness that is underestimated. It gives contrast and brightness to dishes. 
• Once the flavour is how you want it, leave the pumpkin for about 10 minutes, while you raw marinate celery and peppers in salt and vinegar. No honey needed. The pumpkin will provide enough sweetness. 
• Toss the red cabbage with a little olive oil. This stops the colour from bleeding into everything else. I don’t raw marinate this, as it’s primary function, in this instance, is crunch and colour. 
• Mix the black cabbage with everything else including the pumpkin seeds and good drizzle of olive oil. 
• Give it a final taste and adjust to suit your taste.  

Yoghurt Sauce

This sauce is an excellent base for all kinds of fresh and dried herbs, as well as spices. For the basic version you’ll need:

• Greek yoghurt
• Olive oil
• Lemon juice
• Sea salt
• Sugar
• Water

Method

• Start with the desired quantity of yoghurt. For one person you’ll need a couple of big spoonfuls. 
• Add a light drizzle of olive oil along with a little sugar, salt and lemon juice.
• Stir and then start adding water until it’s a saucy texture (viscosity).
• Taste and adjust. 

I added some poppy seeds for visual effect and extra texture when serving. You can add whatever seeds or nuts you have around. Enjoy! And don't forget to stay adventurous!