Roast Pumpkin & Lentil Salad With Yoghurt
This salad combines tender roast pumpkin, lentils and a zesty yoghurt dressing - the perfect dish for any occasion!
Ingredients
- 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
- 1 red onion, sliced
- 2½ Tbsp olive oil
- ½ cup French puy lentils or brown lentils, rinsed
- 2 garlic cloves; plus 1 garlic clove, crushed
- 1 tbs lemon juice, plus 1 tsp finely grated lemon rind
- 60g rocket and spinach leaves
- 1 cup light Greek-style yoghurt
- 1 tsp ground cumin
- 2 Tbsp lime juice
- ¼ cup chopped coriander
- ¼ cup chopped mint
Method
- Preheat oven to 200°c. Place pumpkin and onion on an oven tray and drizzle with 11/2 tbs oil. Season with salt and pepper. Roast for about 35-40 minutes or until golden.
- Meanwhile, place lentils in a saucepan with garlic and 4 cups cold water. Bring to the boil, then reduce heat to a simmer and cook for 15-20 minutes or until lentils are just tender. Drain and discard garlic. Cool for 15 minutes.
- Meanwhile, to make yoghurt dressing. Whisk yoghurt, cumin, garlic and lime juice together to combine. Add herbs and season to taste with sea salt flakes and cracked black pepper. Add 1-2 tbs water to thin, if necessary.
- Toss lentils with remaining olive oil, lemon juice and lemon rind. Add rocket and spinach leaves and toss through the pumpkin and onion. Season to taste. Place on a serving platter and drizzle with dressing, to serve.
