Recipe

Roast pumpkin and lentil salad

Feb 28, 1975 1:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Roast pumpkin and lentil salad
  • 1 kilogram pumpkin, peeled, cut into 2cm pieces
  • 1 tablespoon olive oil
  • 1 tablespoon cajun seasoning mix
  • 400 gram can lentils, rinsed, drained
  • 80 gram baby spinach leaves
  • 1/2 cup (140g) greek-style yogurt
  • 1 tablespoon water

Method

Roast pumpkin and lentil salad
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Toss pumpkin, oil and seasoning mix in medium baking dish; roast, uncovered, about 20 minutes or until tender.
  • 3
    Divide pumpkin, lentils and spinach among serving plates. Mix yogurt with water in a small bowl; drizzle over salad.

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