R O A S T P U M P K I N A N D L E N T I L S A L A D
+ Y O G H U R T
This fresh, seasonal salad is both warming and nutritious. Balance the sweetness of pumpkin (caramelised with roasting) with the earthy texture of legumes and creamy richness of natural yoghurt for a quick, easy, meal everyone will enjoy.
Mouth watering? We thought so….
Prep time: 10 Cooking time: 40 Serves: 4
|I N G R E D I E N T S||M E T H O D|
1 kg butternut pumpkin, peeled
deseeded, cut into 3cm pieces
1 red onion sliced
2 1/2 tbs olive oil
1/2 cup French puy lentils
or brown lentils, rinced
2 garlic cloves
1 tbs lemon juice
1 tsp finely grated lemon rind
60g rocket and spinach leaves
1 cup light Greek style yoghurt
1tsp ground cumin
1 garlic clove, crushed
2tbs lime juice
1/4 cup chopped coriander
1/4 cup chopped mint
Step 1: Preheat oven to 200°c. Place pumpkin and onion on an oven tray and drizzle
with 11/2 tbs oil. Season with salt and pepper. Roast for about 35-40 minutes or
Step 2: Meanwhile, place lentils in a saucepan with garlic and 4 cups cold water. Bring
to the boil, then reduce heat to a simmer and cook for 15-20 minutes or until lentils are
just tender. Drain and discard garlic. Cool for 15 minutes.
Step 3: Meanwhile, to make yoghurt dressing. Whisk yoghurt, cumin, garlic and lime
juice together to combine. Add herbs and season to taste with sea salt flakes and cracked
black pepper. Add 1-2 tbs water to thin, if necessary.
Step 4: Toss lentils with remaining olive oil, lemon juice and lemon rind. Add rocket and
spinach leaves and toss through the pumpkin and onion. Season to taste. Place on a serving
platter and drizzle with dressing, to serve.
Recipe thanks to Woolworths