Delicious recipe for Roasted Pumpkin and Lentil Salad with Creamy Mustard Dressing
400 g peeled and cubed pumpkin
1–2 Tbsp olive oil
½ tsp ground cumin
½ tsp ground coriander
40g mixed salad greens
1 x 400 g can lentils, drained
1/4 red onion, finely chopped
1 Tbsp each chopped fresh mint and parsley (or coriander)
100 g feta or soft goat’s cheese
Salt and freshly ground black pepper
Creamy Mustard Dressing:
4 Tbsp olive oil
1 tsp dijon mustard
1 tsp wholegrain mustard
1 Tbsp lemon juice
2 Tbsp red wine or apple cider vinegar
Salt and freshly ground black pepper to taste
Preheat the oven to 200 °C.
Using a large baking tray, toss the pumpkin with the olive oil and spices until coated, and then roast on the middle shelf for 45-50 minutes or until golden and cooked through, then set aside to cool.
Prepare the salad dressing and set aside.
Add the salad leaves to a large serving bowl and then layer in the remaining ingredients, serve immediately along with the salad dressing.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.