Lentils salad with pumpkin and cheese

Simple, light but nutritious and very tasty this seasonal salad to enjoy with any type of food or even as a light meal. The original recipe asks for a special Greek traditional cheese, called "Anevato" from Kozani region. This is a fresh, soft white cheese (served with a spoon), sometimes dense in texture and sometimes smoother. It has a sourish taste but very pleasant aroma. Traditionally it is made from sheep's or goat's milk or a mixture of both and it goes in pies, salads or as a spread on bread etc. I don't expect you to find it abroad but if you do then, of course, don't miss the chance! Otherwise, substitute the "Anevato" with Anthotyro or Manouri cheese

Recipe of Efi Yialoussi,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (4-6 people):
180gr. of brown lentils
1 medium yellow onion, finely chopped
1 clove of garlic, finely chopped
1 bay leaf
2 tea-cups of pumpkin, cut in cubes (already boiled but not overcooked)
2 tbsp of fresh spearmint leaves, finely chopped
2 tbsp of fresh flat-leaf parsley, finely chopped
2 tbsp of red wine vinegar
½ tea-cup of olive oil
200gr. of Greek Vermio "Anevato" cheese (or Anthotyro or Manouri cheese)
salt
pepper

Method:
Blanch the lentils in boiling water for 2 minutes, drain in a colander and rinse well.

Transfer back to the pot where they boiled and cover with warm water. Add the onion, the garlic and the bay leaf. Boil the lentils for 30 minutes in low heat until they are tender. Remember: Never stir the dried pulses while boiling with other than a wooden utensil, the various metal ones can harden the pulses. Drain the lentils in the colander, discard the bay leaf and leave aside to cool.

In a large salad bowl put the lentils, the cooked pumpkin, the spearmint and the parsley, Drizzle with the vinegar, the olive oil and season with salt and pepper.

Gently stir the salad, scatter the cheese on top and serve immediately.