ingredients

500g pumpkin, chopped 1t cumin 1t salt 1t black pepper, crushed 5T olive oil 1×400g tin lentils, drained 100g goat’s-milk feta, crumbled 2T fresh mint leaves, chopped 1T pumpkin seeds 1T dried cranberries 1T almonds fresh mint leaves, to garnish fresh lemon wedges

method

Preheat the oven to 180°C. Toss the chopped pumpkin with the cumin, salt, black pepper and two tablespoons of the olive oil in a roasting pan. Roast for 40 to 50 minutes until brown and fairly crisp (not mushy). Remove from the oven and allow to cool to room temperature. Rinse the lentils and combine with the pumpkin and crumbled feta in a large salad bowl, and toss with the chopped mint. Drizzle the rest of the oil over the salad and sprinkle the pumpkin seeds, cranberries, almonds and extra mint leaves on top. Serve with fresh lemon wedges. Serves 6–8   Originally published in HL Food issue 2014