Warm pumpkin and brown lentil salad

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

Recipe «Warm pumpkin and brown lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.