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Roasted carrot and pumpkin salad recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in a flavorful roasted carrot and pumpkin salad, perfect for any meal occasion.
Ingredients:
  • 600g Kent pumpkin, seeded, cut into thin wedges
  • 3.75 gm smoked paprika
  • 3.75 gm ground cumin
  • 2 bunches Dutch carrots†, ends trimmed
  • 1 lemon, zested, juiced
  • 1 orange, zested, juiced
  • 60ml olive oil
  • 400g can brown lentils, rinsed, drained
  • 1 bunch watercress, sprigs picked
  • 125.00 ml coarsely chopped dill
  • 200g hommus
  • 80g almond
  • 100g goat’s cheese, crumbled
Instructions:
  • Preheat your oven to 200°C and line 2 large baking trays with baking paper. Spread the pumpkin in a single layer on one tray. Drizzle with olive oil spray and sprinkle with ½ tsp each of paprika and cumin. Season with salt and pepper. Roast the pumpkin for 25-30 mins, turning occasionally, until it is just tender.
  • Spread the carrots in a single layer on the lined tray. Give them a quick spray of olive oil. Roast for 15 minutes until they are tender. Let them cool slightly before using.
  • In a small saucepan over low heat, combine the remaining paprika and cumin. Cook for 1 minute until fragrant. Remove from heat, then whisk in lemon juice, orange juice, and oil. Season with salt and pepper.
  • Combine lentils, watercress, and half of the dill in a large bowl. Drizzle with half of the lemon juice mixture and mix well.
  • Evenly spread the hummus on a large deep serving platter. Spoon over the lentil mixture and top with the pumpkin and carrots. Sprinkle with the almonds and crumbled goat's cheese.
  • Drizzle the remaining lemon mixture over the salad, then sprinkle with lemon zest, orange zest, and the rest of the dill.

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