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Roasted pumpkin and lentil salad with yoghurt and feta dressing

Serves   4
Prep time: 10 mins
Cooking time: 20-25 mins

This fresh salad is perfect for anytime of the year, beautifully served “deconstructed” style on a board or a platter with dressing on the side to accommodate those who may be dairy free.

Roasted pumpkin and lentil salad

Ingredients

Method

Ingredients

  • 400 g prepared pumpkin*, cut into thin wedges
  • 1 medium red onion, cut into wedges
  • 1 tsp Gregg's Ground Cumin
  • 1 tsp Gregg's Ground Coriander
  • 1 Tbsp olive oil
  • ½ cup (125g) Greek Style Nanatural unsweetened Yoghurt
  • 50 g feta, crumbled
  • Handful mint leaves, chopped
  • Juice ½ lemon
  • ½ x 120g bag baby spinach leaves
  • 400g can Wattie's Lentils in Springwater, rinsed and drained

Method

  1. Preheat oven to 190°C (fan assisted). Place the prepared pumpkin and red onion in a bowl. Toss through Gregg’s Ground Cumin, Gregg’s Ground Coriander and olive oil. Transfer to a baking tray lined with baking paper. Roast for 20-25 minutes, until pumpkin is tender. Remove from oven and allow to cool for 10 minutes.
  2. Prepare the yoghurt dressing by mixing together the yoghurt, crumbled feta, mint and lemon juice.
  3. Transfer roasted vegetables to a large bowl or platter. Carefully toss through Wattie’s Lentils and baby spinach leaves. Drizzle over the dressing and serve.

*550g pumpkin will give approximately 400g prepared pumpkin.