Crisp Squash and Red Lentil Jeon with Pear-Cucumber Sesame Salad

Heat the oven

Heat the oven to 220°C/200°C fan. Line a large baking tray with baking paper.

Roast the squash

Toss the squash with 1 tablespoon of the cooking oil and a pinch of salt. Spread it out on the tray and roast until browned at the edges and very tender.

Timer available in cooking mode · 20 min

Cook and drain the lentils

Meanwhile, put the lentils and water in a small saucepan. Bring to the boil, then simmer until the lentils are soft and the water is absorbed. Drain thoroughly if any liquid remains, then leave to steam-dry for 5 minutes.

Timer available in cooking mode · 15 min

Make the salad

Combine the pear, cucumber, coriander, rice vinegar, sesame oil, toasted sesame seeds and a pinch of salt in a large bowl. Set aside so the flavours can mingle while the pancakes cook.

Mix the jeon batter

Transfer the roasted squash to a large bowl and roughly crush with a fork, leaving some texture. Stir in the cooked lentils, egg, rice flour, spring onions, garlic, gochujang, sesame oil, toasted sesame seeds and 2 pinches of salt. Rest for 5 minutes; the mixture should hold together when pressed. For a vegan version, replace the egg with 6 tablespoons of aquafaba and add 1 extra tablespoon of rice flour.

Timer available in cooking mode · 5 min

Heat the frying pan

Place a large non-stick frying pan over a medium heat and add 2 tablespoons of cooking oil. The oil should form a thin, shimmering layer across the base; add a little more if your pan is large or dry.

Timer available in cooking mode · 2 min

Shallow-fry the first batch

Spoon four heaped portions of the mixture into the pan, spacing them apart, then flatten each to a roughly 10 cm round and 1.5 cm thick. Fry without moving them until the undersides are deep golden and crisp. Turn carefully with a wide spatula and cook the second side until crisp and hot through.

Timer available in cooking mode · 8 min

Cook the remaining pancakes

Transfer the cooked pancakes to a warm plate. Add the remaining cooking oil and repeat with the remaining batter. Keep the heat at medium: if the pancakes darken too quickly, lower it so the centres can set before the edges catch.

Timer available in cooking mode · 8 min

Serve

Divide the warm squash and lentil jeon between four plates and pile the pear-cucumber sesame salad alongside. Spoon over any sharp juices from the salad bowl and serve immediately, while the pancakes are crisp.