
First posted: Oct 6, 2017
Roasted Pumpkin and Lentil Salad with Creamy Mustard Dressing
Don’t you love the unpredictability and in-between-ness of Spring? And these Roasted Pumpkin and Lentil Salad Bowls fit the bill perfectly for this time of year. They’re a favourite friend for meat-free feasting, and just as delicious piled into a big glass salad jar for eating smugly at your desk. And of course you can build on this simple recipe endlessly – add in quinoa, barley or chickpeas, or crispy bacon maybe? Try them soon!
Ingredients
Cooks in: Serves:2
- 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
- Avocado, optional
- 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
What to do
1. Preheat the oven to 200 °C. 2. 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. 3. Prepare the salad dressing and set aside. 4. Add the salad leaves to a large serving bowl and then layer in the remaining ingredients, serve immediately along with the salad dressing. Photo Credit @Curtis Gallon