Roast Pumpkin, Lentil and Hazelnut Salad
This delicious vegetarian option makes a light and tasty lunch any day of the week.
- Time
- 45 minutes
- Serves
- 4
- Calories
- 307
Ingredients
- 1 kg butternut pumpkin, cut into chunks
- 1 tin lentils, rinsed and drained
- 120 g baby rocket
- 1 red onion, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 40g hazelnuts, roasted and halved
- 100g Greek feta, diced
- 80 g, lite tzatziki dip
Method
- Preheat oven to 200ºC. Place the pumpkin on an oven tray and bake for 30 minutes or until soft. Remove from the oven and allow to cool.
- Combine the pumpkin lentils, rocket, red onion, herbs, hazelnut and feta. Toss to combine.
- Dollop the tzatziki over the salad.