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Roasted pumpkin, asparagus, lentil & feta salad
Roasted pumpkin, asparagus, lentil & feta salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Wholesome lentil, pumpkin, and asparagus salad - a delicious vegetarian delight!
Ingredients:
  • 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 2 red onions, halved, cut into wedges
  • Olive oil spray
  • 20.00 ml balsamic vinegar
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 4.60 gm olive oil
  • 2 garlic cloves, thinly sliced
  • 5.00 gm ground cumin
  • 1 x 400g can brown lentils, rinsed, drained
  • 40.00 gm water
  • 50g low-fat feta, crumbled
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper and arrange the pumpkin and onion on it. Give them a light spray of olive oil, a drizzle of half the vinegar, and a sprinkle of pepper. Roast for 30 minutes or until they are tender.
  • Cook the asparagus in boiling salted water for 2 minutes until vibrant green and al dente. Quickly cool in cold running water and drain.
  • In a non-stick frying pan over medium heat, heat oil. Add garlic and cumin, cook for 1 minute until aromatic. Stir in lentils and water, cook for 2 minutes until heated through. Add asparagus and remaining vinegar, toss to combine. Remove from heat.
  • Combine the pumpkin and onion with the asparagus mixture, toss gently, and divide into serving dishes. Sprinkle with feta before serving.

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