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
