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