Roasted Butternut Pumpkin with Lentil Cassoulet, Spinach And Honey Macadamia

Prep time: 10 mins  
Cooking time: 1 hr
Serves: 6 

Ingredients 

• 1 Butternut Pumpkin
• 1 Tbsp Spanish Spice Mix
• ½ Cup Honey Macadamias
• 860g Lentil Cassoulet
• 180g Beetroot Dip
• 1 English Spinach Bunch
• ¼ Bunch Parsley
• ½ Chervil Bunch (Optional)
• Olive Oil
• Salt and Pepper

Method 

1. Preheat the oven to 200°C. Roughly chop the macadamia nuts. Wash and roughly chop the parsley. Wash and cut the stems off the spinach. Set all aside.
   

2. Cut the pumpkin in half and place the halves on a lined baking tray. Drizzle with olive oil and season with salt, pepper and the Spanish spice mix. Cook inside the oven with the skin side down for approximately 1 hour until golden brown.

3. In a medium size pot on medium high heat, add the lentil cassoulet and bring to the boil. Turn off the heat. Drain, set aside and keep warm.
   

4. Using a large frying pan on high heat, drizzle olive oil and sauté the English spinach for ½ a minute until soft and vibrant green. Remove pumpkin out the oven and place it onto a serving platter. Serve roasted butternut pumpkin with sautéed spinach and beetroot dip. Top with honey macadamia nuts and garnish with chervil if preferred.