A great way of celebrating halloween by cooking that pumpkin, paired with some delicious local lamb.
2 tbsp olive oil
1 mini pumpkin, peeled deseeded and diced
1 onion, finely diced
2 garlic cloves, crushed
250g cooked Puy lentils
75ml red wine
3 tbsp balsamic vinegar
2 lamb steaks
25g parmesan, finely grated
1 tbsp finely chopped parsley
Sea salt and freshly ground black pepper
Add the pumpkin to a medium sized saucepan of water, bring to the boil and simmer for 8-10 minutes until softened. Heat a tablespoon of the oil in a large sauté pan over a medium heat and add the onion, sauté for 4-5 minutes until slightly softened and add the garlic along with the cooked pumpkin, fry for 6-8 minutes until it catches a little colour.
Pour in the wine, balsamic vinegar and stock. Bring to the boil and simmer for 2-3 minutes until the liquid has been absorbed.
Heat the remaining tablespoon of oil in a large frying pan over a high heat. Fry the lamb for 2-3 minutes on each side, allow to rest on a plate for a couple of minutes before serving.
Divide the lentils between the serving plates, top with a steak, a little parmesan, parsley and some black pepper and serve.