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Warm Roast Pumpkin and Lentil Salad
20 mins
+ 30 mins
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 200C. 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
