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Warm Roast Pumpkin and Lentil Salad

Warm Roast Pumpkin and Lentil Salad

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20 mins + 30 mins
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Serves 4

Ingredients

  • 1 kg Pumpkin, peeled and chopped
  • 1 Tbsp 100% Kiwi olive oil
  • 1 Garlic clove, crushed
  • 200 g McKenzie's Whole Green Lentils
  • 2 tsp Thyme leaves
  • 1 Small red onion, sliced
  • 200 g Baby Rocket
  • 50 g Feta cheese, crumbled
  • 1/4 cup Mother Earth roasted unsalted almonds
  • Dressing
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp 100% Kiwi olive oil
  • 1 tsp Wholegrain Mustard

Method

1. Preheat oven to 200C. Place pumpkin on a baking dish. Toss with oil, garlic, thyme, and pepper. Roast for 25-30 minutes, until tender and browned.

2. Prepare lentils as per packet directions. Drain.

3. Place lentils in a bowl. Add onion, baby rocket, feta, almonds and roasted pumpkin.

4. For the dressing, whisk balsamic vinegar, oil and wholegrain mustard in a small bowl. Add to salad and serve.

This recipe was sent in by McKenzie's

MEAL INGREDIENTS

Qty Price
Fresh Produce Pumpkin Crown Cut $2.00 kg
$2.00 kg
100% Kiwi Olive Oil Extra Virgin $8.49 ea
$8.49 ea
100% Kiwi Olive Oil Extra Virgin $11.99 ea was $13.99
$11.99 ea was $13.99
Fresh Produce Garlic Nz $26.99 kg
$26.99 kg
Masterfoods Herbs Thyme Leaves Dried $4.00 ea
$4.00 ea
Mckenzies Lentils Whole Green $2.30 ea
$2.30 ea
Countdown Onions Brown $3.99 ea
$3.99 ea
Value Salad Baby Leaf Lettuce $3.50 ea
$3.50 ea
Bouton Dor Fresh Cheese Feta $4.00 ea was $4.50
$4.00 ea was $4.50
Mother Earth Almonds Natural $4.00 ea was $4.99
$4.00 ea was $4.99
Lupi Vinegar Balsamic $5.00 ea
$5.00 ea
Countdown Mustard Wholegrain $2.50 ea
$2.50 ea