Ingredients:

4 large field brown mushrooms

¼ cup extra virgin olive oil

Juice of two lemons

1 clove garlic, minced

1 tsp smoked paprika

Salt and pepper

Handful of parsley, washed and roughly chopped

1 cup of green lentils

250gm green beans, washed, tops removed

400gm pumpkin, peeled, deseeded & cut into 1 cm thick wedges

100gm salad leaves, baby spinach/rocket/mixed leaf

50gm toasted flaked almonds

Handful of mint leaves

Method

1. To make the marinade for the mushrooms, whisk together three tablespoons of olive oil, the juice of one lemon, garlic, smoked paprika, salt and pepper. Set aside 3-4 tablespoons of the marinade for use as a dressing later. Pour the remaining marinade over the mushrooms, coating them well. Set aside for approximately 20 minutes.

2. To cook lentils, rinse them in cold running water and drain. In a large pot, add four cups of water to one cup of lentils. For extra flavour add a bay leaf but it is not necessary. Bring the pot to a boil, then reduce to a very low simmer, cover and cook for approx. 20 minutes. Using a sieve, drain the water from the lentils and discard the bay leaf. Allow to cool.

3. Place the beans and pumpkin in a bowl and coat well with some of the olive oil, salt and pepper. Preheat bbq to a medium to high heat and grill the vegetables until they are tender.

4. Place grilled vegetables in a large bowl. Grill the mushrooms, turning them often for approx. 5-6 minutes. Set aside in a separate bowl and sprinkle with parsley.

5. To combine salad, add cooked lentils to the beans and pumpkin, add the salad leaves, mint and left-over dressing. Gently with your hands, mix the salad well.

6. To serve, place the lentil salad on a large platter, sprinkle with flaked almonds and place four mushrooms on top. Drizzle with any left-over juices from the mushrooms. Serve with crusty bread and/or your favourite grilled meats.

Chefs Notes:

Use asparagus (if in season) instead of the green beans

Try using pinenuts or your favourite nuts instead of the almonds.