Serves
4
Prep
20
mins
Cooking
30
mins
Roast Pumpkin & Lentil Salad
Directions
Step 1
Preheat oven to 200oC. Place pumpkin on a baking dish. Toss with oil, garlic, thyme, salt and pepper. Roast for 25 to 30 minutes or until tender and browned.
Step 2
Prepare lentils as per packet directions. Drain.
Step 3
Place lentils in a bowl. Add onion, rocket, feta. almonds and roasted pumpkin.
Step 4
For dressing, whisk the balsamic vinegar, oil and wholegrain mustard in a small bowl. Pour over salad and serve.
Ingredients
- 1 kg 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
- To taste, McKenzie's Blended Whole Peppercorns
- 1 small red onion, sliced
- 200g baby rocket
- 50g feta cheese, crumbled
- 1/4 cup McKenzie's Slivered Almonds, toasted
- FOR THE DRESSING:
- 1 tbs balsamic vingar
- 2 tbs olive oil
- 1 tsp wholegrain seeded mustard
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