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

Dressing

1 tbs balsamic vinegar
2 tbs olive oil
1 tsp dijon mustard

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Pumpkin & Lentil Salad

Related Products

McKenzie's French Style Lentils 375g

McKenzie's Australian Natural Sea Salt Grinder 115g

McKenzie's Whole Black Peppercorn Grinder 55g

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