Warm roast pumpkin and lentil salad

Name: Warm roast pumpkin and lentil salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1kg Pumpkin, peeled and chopped into small bite size pieces; 1 tbsp Olive Oil; 2 tsps thyme leaves; Salt & Pepper to taste; 200g McKenzie’s French Style Lentils; 1 small red onion thinly sliced; 200g baby rocket; 50g feta cheese crumbled; 1/4 cup of almonds toasted

2 steps

Prep:20minCook:30min

Updated at: Thu, 17 Aug 2023 06:35:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories328.8 kcal (16%)

Total Fat12.7 g (18%)

Carbs39 g (15%)

Sugars6.7 g (7%)

Protein19.8 g (40%)

Sodium353.5 mg (18%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgPumpkin

peeled and chopped into small bite size pieces

1 Tbspolive oil

2 tspsthyme leaves

200gFrench Style Lentils

1red onion

small, thinly sliced

200gbaby rocket

50gfeta cheese

crumbled

¼ cupalmonds

toasted

Instructions

Step 1

Method 1. Preheat oven to 200°C. Place pumpkin on a baking dish. Toss with oil, garlic, thyme, salt, and pepper. Roast for 25-30 minutes, until tender and browned. 2. Prepare lentils as per packet directions. Drain. 3. Place lentils in a bowl. Add onion, baby spinach, feta, almonds and roasted pumpkins 4. Dressing: whisk balsamic vinegar, oil and mustard in a small bowl, add to salad.