Red autumn bowl with lentil volanti
Red autumn bowl with red lentil volanti and muhammara dip
2 red peppers
20 g walnuts
70 g stale bread
1 garlic clove
1 shallot
3 tbsp Byodo Condimento Rosso
2 tbsp Byodo Pomegranate Balsam
2 tbsp Byodo Olive Oil extra virgin, from Greece
1 tbsp Byodo Tomato-Bell Pepper Concentrate
1 tsp smoked paprika powder
½ tsp chilli powder
½ tsp cumin
½ tsp harissa
Byodo Premium Sea Salt, fine
Freshly milled pepper
125 g Byodo Volanti, Red Lentil
200 g cherry tomatoes
200 g beetroot, cooked
400 g Hokkaido squash
50 g feta cheese
1 small red onion
20 g pine kernels
50 g mangold/rocket leaves
2 tbsp Byodo Olive Oil extra virgin, from Greece
1 tbsp Byodo Condimento Rosso
Byodo Premium Sea Salt, fine
Freshly milled pepper
Start by making the muhammara dip. To do so, wash, quarter and deseed the peppers. Place them on a baking tray with the skins facing up and grill at 275 °C until the skin is blackened. Remove from the oven, allow to cool and scrape off the skin with a small knife. Crush the walnuts into large pieces and toast in the frying pan. Peel the shallot and garlic before chopping. Crumble the bread. Add all the ingredients to a beaker and blend with the stick blender. Season with salt and pepper.
Quarter the beetroot and then cut each piece in half again. Wash the Hokkaido squash and cut into thin wedges. Peel the red onion and also cut into wedges. Spread the tomatoes, squash, beetroot and onion out on a baking tray. Drizzle evenly with vinegar and oil. Season with salt and pepper. Bake at 200 °C with top and bottom heat for 25-30 minutes.
In the meanwhile, toast the pine kernels and cook the volanti in salted water. Wash the salad leaves and spin to dry. Drain the pasta and mix in a few spoonfuls of the muhammara dip. Take the vegetables out of the oven. Arrange the volanti, cooked vegetables, salad and feta cheese in two bowls. Sprinkle the pine kernels over the top. Put the remaining dip in a small bowl and serve alongside.