Roasted Pumpkin & Lentil Salad with Yoghurt & Feta Dressing
| Serves 4
|| Prep Time 10 minutes
|| Cook Time 20-25 minutes
|| Easy As
400 g prepared pumpkin*, cut into thin wedges
1 medium red onion, cut into wedges
1 tsp Gregg's Ground Cumin
1 tsp Gregg's Ground Coriander
1 Tbsp olive oil
½ cup (125g) Greek Style Natural unsweetened Yoghurt
50 g feta, crumbled
Handful mint leaves, chopped
Juice ½ lemon
½ x 120g bag baby spinach leaves
400g can Wattie’s Lentils in Springwater, rinsed and drained
- Preheat oven to 190°C (fan assisted). Place the prepared pumpkin and red onion in a bowl. Toss through Gregg’s Ground Cumin, Gregg’s Ground Coriander and olive oil. Transfer to a baking tray lined with baking paper. Roast for 20-25 minutes, until pumpkin is tender. Remove from oven and allow to cool for 10 minutes.
- Prepare the yoghurt dressing by mixing together the yoghurt, crumbled feta, mint and lemon juice.
- Transfer roasted vegetables to a large bowl or platter. Carefully toss through Wattie’s Lentils and baby spinach leaves. Drizzle over the dressing and serve.
- *550g pumpkin will give approximately 400g prepared pumpkin.