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Roast pumpkin, ricotta & lentil salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Affordable gourmet salad featuring lentils, pumpkin, lettuce, and ricotta - a delicious and satisfying meal.
Ingredients:
  • 600g Kent pumpkin, peeled, deseeded, cut into 5cm pieces
  • 36.40 gm olive oil
  • 1 red onion, halved, cut into thin wedges
  • 1 baby cos lettuce, leaves separated
  • 1 x 400g can lentils, rinsed, drained
  • 2 tomatoes, coarsely chopped
  • 200g ricotta, coarsely crumbled
  • 40.00 ml Balsamic Italian Dressing
Instructions:
  • Preheat the oven to 180°C. Coat the pumpkin with oil, salt, and pepper in a baking dish, ensuring it's evenly coated. Roast for 20 minutes until tender and golden.
  • Combine the onion with the pumpkin and roast for 10 minutes.
  • In a large bowl, combine lettuce, lentils, tomato, pumpkin, and onion. Toss gently to mix. Serve in individual bowls, topped with ricotta and a drizzle of dressing.

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