Warm pumpkin and brown lentil salad

Cooking Salads Warm pumpkin and brown lentil salad

This meat-free salad is a tasty way to warm up in the colder months.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Cut pumpkin into 1.5cm-thick slices. Roughly chop. Arrange on an oven tray. Spray both sides with oil and season with salt and pepper. Roast, turning once, for 30 to 35 minutes or until tender and golden. Remove from oven and set aside for 5 minutes.
  2. Heat 1 tablespoon oil in a frying pan over medium-low heat. Add onion and cook, stirring, for 5 minutes or until soft. Add lentils and 1 tablespoon vinegar. Shake pan gently to combine. Season with salt and freshly ground black pepper. Remove from heat and cool slightly.
  3. Combine lentil mixture, pumpkin and rocket. Whisk together remaining 1 tablespoon oil and 1 tablespoon vinegar. Drizzle over salad. Divide between plates. Top with parmesan. Serve with bread.

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1.5kg butternut pumpkin, peeled, deseeded
olive oil cooking spray
2 tbsp olive oil
1 red onion, chopped
2 x 400g cans brown lentils, rinsed, drained
2 tbsp balsamic vinegar
2 bunches rocket, leaves torn
50g parmesan cheese, shaved
crusty wholegrain or sourdough bread, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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