Red fall bowl with lentil volanti and muhammara dip

First prepare the muhammara dip. To do this, wash, quarter and deseed the peppers. Place on a baking tray with the skin facing upwards and grill at 275 degrees until the skin turns black. Remove from the oven, leave to cool and peel off the skin with a knife.

Roughly crush the walnuts and toast them in the pan. Peel and chop the shallot and garlic. Crumble the bread. Place all the ingredients in a blender jug and puree with a hand blender. Season to taste with salt and pepper.

Cut the beet into eighths, wash the Hokkaido and cut into thin slices. Peel the red onion and cut into wedges. Spread the tomatoes, pumpkin, beet and onion on a baking tray. Drizzle evenly with vinegar and oil. Season with salt and pepper. Place in the oven at 200 degrees top/bottom heat for 25-30 minutes.

In the meantime, toast the pine nuts and cook the volanti in salted water. Wash the lettuce and spin dry. Then drain the pasta and mix with a few spoonfuls of the muhamarra dip.

Remove the vegetables from the oven. Arrange the volanti, oven vegetables, salad and feta cheese in two bowls. Sprinkle with the pine nuts. Pour the remaining dip into a small bowl and serve.