Roast Pumpkin & Lentil Salad With Yoghurt
serves 4
Ingredients
1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
1 red onion, sliced
2½ tbs olive oil
½ cup French puy lentils or brown lentils, rinsed
2 garlic cloves
1 tbs lemon juice
1 tsp finely grated lemon rind
60g rocket and spinach leaves
1 cup light Greek-style yoghurt
1 tsp ground cumin
1 garlic clove, crushed
2 tbs lime juice
¼ cup chopped coriander
¼ cup chopped mint
1. Preheat oven to 200°c. Place pumpkin & onion on oven tray, drizzle with 1.5 Tabs oil. Season then roast for about 35-40 minutes or until golden.
2. Meanwhile, cook lentils in a saucepan with garlic and 4 cups cold water. Bring to boil, then reduce heat & simmer 15-20 mins until just tender. Drain & discard garlic. Cool 15 mins.
3. Yoghurt dressing: Whisk yoghurt, cumin, garlic & lime juice together. Add herbs and season with sea salt flakes & cracked black pepper. Add 1-2 Tabs of water to thin, if necessary.
4. Toss lentils with remaining olive oil, lemon juice & lemon rind. Add rocket & spinach leaves, toss
through the pumpkin & onion. Season to taste. Place on a serving platter and drizzle with dressing.