This recipe is courtesy of Fiona Martin, a Harbourside Market shopper
400 grams chorizo sausages
500 grams pumpkin, peeled and diced
300 grams puy lentils
1 red onion, thinly sliced
2 cloves garlic, crushed
Zest of a lemon
Handful of fresh coriander
3 tablespoons olive oil
3 tablespoons soy sauce
Juice of 1 lemon
2 teaspoons sesame oil
How to cook
Boil lentils in salted water until just cooked.
Slice the sausages into 3cm pieces. In a pan add a little oil and cook sausages on a high heat.
Heat olive oil and butter in a sautee pan. Add pumpkin, onion and garlic until pumpkin is tender.
Add the lentils, sausages, soy sauce, sesame oil, lemon juice and zest. Mix to combine.
Serve with a garnish of chopped coriander.
Serves 4 – 6