Roasted Pumpkin and Lentil Salad
Photo courtesy of Sarah W.
Ingredients
- 1kg pumpkin, peeled and chopped
- 1 tin lentils, drained and rinsed
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 2 teaspoons thyme leaves
- 1 small red onion, finely sliced
- 100g rocket/spinach mix
- 50g vegan feta
- ¼ cup slivered almonds
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain seeded mustard
- Salt & pepper to taste
Directions
Step 1
Preheat oven to 200°C. Line an oven tray with baking paper & toast the slivered almonds for 5 minutes whilst you prepare the pumpkin.
Step 2
Place pumpkin in a baking dish. Toss with 1tbsp oil, garlic, thyme, salt and pepper. Roast for 25 to 30 minutes or until tender and browned.
Step 3
Whisk the balsamic vinegar, remaining oil and wholegrain mustard in a small bowl.
Step 4
Place lentils in a bowl. Add onion, rocket, feta. almonds and roasted pumpkin. Pour over the dressing & toss until combined. Serve while the pumpkin is still warm.
Ingredients
- 1kg pumpkin, peeled and chopped
- 1 tin lentils, drained and rinsed
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 2 teaspoons thyme leaves
- 1 small red onion, finely sliced
- 100g rocket/spinach mix
- 50g vegan feta
- ¼ cup slivered almonds
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain seeded mustard
- Salt & pepper to taste
