Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
- 200grams Kent pumpkin, cut into 2 wedges
- 2teaspoons Woolworths extra virgin olive oil
- 1/2 bunch mint, leaves picked
- 420grams lentils no added salt, rinsed, drained
- 1 small red onion, finely chopped
- 1/4 cup pepitas
- 1/3 cup currants
- 1 lemon, zested, juiced
- 1 cup Greek-style yoghurt
Nutrition per serving
2730kJ / 650Cal
2730 Kilojoules or 650 Calories
31% of daily energy intake*
Protein
29.4grams
Fat
24.6grams
Carbs
73.5grams
Sugars
35.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sweet roast pumpkin sits atop a lentil and pepita salad in this stunning roast vegetable centrepiece. Try it at your next barbecue or dinner party.
Instruction tip
Tip:To transport this dish to the office, store pumpkin in a microwave-safe container. Keep everything refrigerated until ready to eat. At lunchtime, heat pumpkin, then serve with lentil salad, mint and yoghurt.
Method
Step 1 of 4
Preheat oven to 220˚C/200˚C fan-forced. Line a baking tray with baking paper.
Step 2 of 4
Place pumpkin on tray and brush with half of the oil. Season with pepper. Bake for 25 minutes or until light golden and tender.
Step 3 of 4
Meanwhile, finely chop half of the mint. Combine lentils, onion, chopped mint, pepitas, currants, zest, lemon juice and remaining oil in a medium bowl.
Step 4 of 4
Divide lentil mixture between plates and top with pumpkin. Dollop over a little yoghurt and scatter with remaining mint. Serve with remaining yoghurt.
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