Name: Lentil, roast pumpkin, feta & rocket salad
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 1
Ingredients: 100g lentils; 1 onion, peeled and halved; 2 cloves garlic, peeled and halved; 750g butternut pumpkin, seeds removed and cut into 3cm wedges; Olive oil spray; 80g rocket leaves; 200g feta, crumbled; 36.40 gm olive oil; 21.00 gm lemon juice; 11.80 gm Dijon mustard

Lentil, roast pumpkin, feta & rocket salad

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Prep Time:
10 minutes

Cook Time:
65 minutes

Total Time:
75 minutes

Ingredients:

100g lentils
1 onion, peeled and halved
2 cloves garlic, peeled and halved
750g butternut pumpkin, seeds removed and cut into 3cm wedges
Olive oil spray
80g rocket leaves
200g feta, crumbled
36.40 gm olive oil
21.00 gm lemon juice
11.80 gm Dijon mustard

Instructions:

Preheat your oven to 200°C. Combine lentils, onion, garlic, 1/2 teaspoon salt, and 4 cups of cold water in a saucepan over high heat. Let it come to a boil, then lower the heat to medium and simmer for 15-20 minutes until the lentils are tender. Remove and discard the onion and garlic before using.
Place the pumpkin on a baking tray lined with parchment paper, drizzle with a touch of olive oil, and sprinkle with salt and pepper. Roast in the oven for 40-45 minutes until beautifully golden.
In a small bowl, whisk together oil, lemon juice, and mustard until well combined. Season to taste. In a large bowl, gently toss together warm lentils, pumpkin, rocket, and crumbled feta.
Plate the dish and generously drizzle with the flavorful dressing.

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