Amanda Laird: Silverbeet with pumpkin, pinenuts and lentils

Silverbeet with pumpkin, pinenuts and lentils. Photo / Babiche Martens

Serves 4

500g peeled and sliced pumpkin
2 tsp brown sugar
1 Tbs butter, melted
1 Tbs sherry vinegar
Olive oil
1/2 tsp freshly grated nutmeg
Salt and freshly ground black pepper
2 Tbs pinenuts
3 stalks of silverbeet
1 cup of cooked brown lentils or use lentil du puy (available from Sabato and other gourmet food stores)

1 Preheat the oven to 180C. In a large bowl, add the pumpkin, sugar, butter and vinegar. Add 2 Tbs of olive oil, nutmeg, then season and toss all together.

2 Grease an oven tray, add the pumpkin and bake for 45 minutes.

3 Meanwhile, toast the pinenuts over a gentle heat until coloured - approximately 5 minutes.

4 Slice the silverbeet. Heat a large frypan, add 1 Tbs of olive oil and then the silverbeet, season and stir-fry for 10 minutes.

5 To serve, plate the pumpkin, alternating with the silverbeet then spoon over the lentils and finish with a scattering of pinenuts.