Name: Warm pumpkin and brown lentil salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 1.5kg butternut pumpkin, peeled, deseeded; olive oil cooking spray; 36.40 gm olive oil; 1 red onion, chopped; 2 x 400g cans brown lentils, rinsed, drained; 40.00 ml balsamic vinegar; 2 bunches rocket, leaves torn; 50g parmesan cheese, shaved; crusty wholegrain or sourdough bread, to serve

Warm pumpkin and brown lentil salad

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Cozy up with a delicious winter salad sans meat.

Ingredients:

1.5kg butternut pumpkin, peeled, deseeded
olive oil cooking spray
36.40 gm olive oil
1 red onion, chopped
2 x 400g cans brown lentils, rinsed, drained
40.00 ml balsamic vinegar
2 bunches rocket, leaves torn
50g parmesan cheese, shaved
crusty wholegrain or sourdough bread, to serve

Instructions:

Preheat oven to 200°C. Cut pumpkin into 1.5cm-thick slices, then roughly chop. Place on an oven tray, spray with oil, and season with salt and pepper. Roast for 30-35 minutes until tender and golden, turning once. Let it rest for 5 minutes after removing from the oven.
In a frying pan over medium-low heat, warm 1 tablespoon oil. Add onion and cook for 5 minutes until soft, stirring occasionally. Mix in lentils and 1 tablespoon vinegar, then gently shake the pan to combine. Season with salt and freshly ground black pepper. Take off the heat and let cool briefly.
Mix the lentil mixture, pumpkin, and rocket together. Whisk 1 tablespoon of oil and 1 tablespoon of vinegar, then drizzle over the salad. Divide the salad among plates, top with Parmesan, and serve with bread.

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