Roasted Pumpkin & Lentil Salad with Lemon Dressing
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
2.2 lbs (1 kg) pumpkin, deseeded & cut into 3 cm wedges
1 lemon, halved
4.2 fl oz (125 ml) extra virgin olive oil
salt & black pepper
1 red onion, thinly sliced into rings
2 tbsp red wine vinegar
2 tsp each Dijon mustard
2 tsp maple syrup
14 oz (400 g) can lentils, rinsed & drained
1 oz (30 g) raisins
4 tbsp parsley, chopped
2 oz (60 g) capers, rinsed & drained
4 tbsp pumpkin seeds
4 oz (120 g) leafy greens, to serve
Nutrition
(Per Serving)
Calories
346
Fats
18 g
Protein
12 g
Carbs
41 g
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with baking paper.
- Place the pumpkin wedges on the baking sheet along with the halved lemon and drizzle over 4 tablespoons of the olive oil. Season generously with salt and pepper.
- Roast the pumpkin for about 30 minutes. Once done, remove it from the oven and set aside to cool.
- In a small bowl, combine the onion and red wine vinegar, then set this mixture aside.
- To create the dressing, squeeze the juice from the roasted lemon and mix it with the remaining olive oil, Dijon mustard, and maple syrup, then season with salt and pepper.
- Add the lentils, raisins, parsley, and capers to a large bowl. Pour in the red onion and vinegar mixture. Pour some of the dressing over this mixture and toss it well to coat.
- To serve, arrange the roasted pumpkin wedges on a plate, top with the lentil salad mixture, and scatter over the pumpkin seeds and greens of your choice. Drizzle the remaining dressing over the salad.