Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 4.61 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 400grams Kent pumpkin
- 1 small red onion, cut into wedges
- 1/4 cup pepitas
- 1/2 bunch mint, leaves picked
- 840grams cans no-added-salt lentils, rinsed, drained
- 60grams baby spinach leaves
- 2tablespoons dried cranberries
- 1 lemon, zested, juiced
- 2 cups Greek-style yoghurt
- 2 wholemeal Lebanese bread rounds, torn, to serve
- 1tablespoons extra virgin olive oil
Description
This nutritionally approved roast pumpkin and lentil salad will be a hit at any gathering. It's vibrant, deliciously crunchy and filling. It makes an easy midweek meal, too.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Cut unpeeled pumpkin into 4 even wedges with seeds attached.
Step 2 of 4
Place pumpkin and onion on tray and brush with half of the oil. Season. Bake for 25 minutes or until light golden and tender, adding pepitas halfway through cooking.
Step 3 of 4
Meanwhile, finely chop half of the mint. Combine spinach, lentils, chopped mint, cranberries, lemon zest, lemon juice and remaining oil in a bowl.
Step 4 of 4
Add onion and pepitas to lentil mixture and toss to combine. Divide lentil mixture amongst plates. Top with pumpkin. Dollop with yoghurt and sprinkle with remaining mint leaves. Season with pepper. Serve with bread.
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