Preparation time is 15minutes
Cook time is 1hours 5minutes
Total time is 1hours 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4tablespoons olive oil, divided
- 800grams pumpkin, deseeded, chopped into wedges
- 4tablespoons harissa paste, divided
- 8 cloves garlic, skin on
- 500grams puy lentils, ready cooked
- 4 spring onions, sliced
- 1/2 bunch coriander, fresh, chopped
- 1/2 bunch mint
- 100grams rocket
Description
Sweet and creamy spiced pumpkin works perfectly with herby lentils in this simple but delicious veggie dish.
Method
Step 1 of 4
Pre-heat the oven to 160°C/140°C fan-forced. Whisk the oil and harissa together and use 3/4 of this mix to coat the pumpkin wedges. Place in a roasting tin with the garlic, cover with foil and roast for 45 minutes.
Step 2 of 4
Remove the foil and roast for 10 minutes, until caramelised. Heat the lentils according to pack instructions.
Step 3 of 4
Toss the spring onions, coriander, mint, rocket and lentils together in a large bowl, squeeze in the roasted garlic cloves and mix in the remaining harissa and oil dressing.
Step 4 of 4
Divide the lentil salad between 4 plates, top with roasted pumpkin and serve.
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