Serves
4
Prep
20
mins
Cooking
30
mins
Pumpkin & Lentil Salad
Directions
Step 1
Preheat oven to 200C. Place pumpkin on a baking dish. Toss with oil, garlic, thyme, salt and pepper. Roast for 25-30 minutes, until tender and browned.
Step 2
Prepare and cook lentils as per packet directions. Drain.
Step 3
Place lentils in a bowl. Add onion, rocket, feta, almonds and roasted pumpkin.
Step 4
Dressing: Whisk balsamic vinegar, oil and mustard in a small bowl. Add to salad.
Tips
- Rocket can be replaced with baby spinach
- Replace feta cheese with ricotta or goats cheese
Ingredients
- 1kg pumpkin, peeled & chopped
- 200g McKenzie's French Style Lentils
- 1 tbs olive oil
- 1 garlic clove, crushed
- 2 tsp thyme leaves
- to taste McKenzie's Australian Natural Sea Salt Grinder
- to taste McKenzie's Whole Black Peppercorn Grinder
- 1 small red onion, sliced
- 200g baby rocket
- 50g feta cheese, crumbled
- 1/4 cup almonds, toasted
- 1 tbs balsamic vinegar
- 2 tbs olive oil
- 1 tsp dijon mustard
