Pumpkin Lentil Salad
Information
Prep: 5 mins | Cook time: 20 mins | Serves: 1 | Gluten free
Ingredients list
- 1 cup Pumpkin – diced into bite-sized pieces
- Olive oil
- Salt
- Cumin
- ½ can lentils
- 2 handfuls washed rocket (arugula)
- Lemon juice
- ½ cup cranberries
- Pomegranate molasses
- Pumpkin seeds
- Handful feta
Method
- Preheat oven to 180°C (350°F)
- Place the chopped pumpkin in a baking dish. Drizzle with olive oil and season with salt and cumin. Bake in the oven at 180°C for 15-20 minutes, or until tender. Allow to cool slightly.
- In a large bowl, mix the pumpkin with lentils, rocket, cranberries, lemon juice, olive oil, pomegranate molasses, and pumpkin seeds.
- Top with crumbled feta and serve!
