03 Nov Roast pumpkin, lentil, feta and spinach salad
This delicious roast pumpkin salad delivers in spades. Not only is it delicious, but it also contains fibre, protein, calcium and a host of other nutrients.
500g pumpkin, seeds removed and cut into 3cm wedges
200g spinach, washed
1/2 cup lentils, rinsed well
100g feta cheese, crumbled
1/2 red onion, finely sliced
1tsp. dijon mustard
2 tbsp. extra virgin olive oil
Juice from 1 lemon
1 tsp. honey
Salt and pepper to taste
- Preheat oven to 180°C.
- Place pumpkin on a baking tray lined with baking paper, drizzle with extra virgin olive oil and season with salt and pepper. Bake for 25 minutes or until golden.
- In a large bowl toss the spinach, lentils, red onion and pumpkin together.
- Meanwhile, in a small bowl whisk together oil, lemon juice, honey and mustard until combined and season to taste.
- Drizzle salad with the dressing and serve immediately.