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Roast Vege and Split Pea Pilaf

Time
45 minutes
Serves
4
Calories
294

Ingredients

  • ¼ cup yellow split peas (or 1 tin of lentils)
  • 2 tbsp olive oil
  • 700g pumpkin, cut into chunks
  • 1 red capsicum, cut into chunks
  • 1 medium zucchini, halved lengthways and cut into chunks
  • 1 red onion, cut into chunks
  • 2 cloves garlic, crushed
  • 10g Moroccan spice mix
  • 1 lemon, juiced
  • 10g fresh mint leaves
  • ¼ cup fresh parsley
  • ½ cup natural yoghurt

Method

  1. Preheat oven to 180°C.
  2. If using split peas, place in a large saucepan and cover with water. Bring to the boil and simmer for half an hour or until tender. If using lentils, drain and rinse.
  3. Place pumpkin and capsicum on an oven tray lined with baking paper. Drizzle over 1 tbsp of oil. Sprinkle with Moroccan seasoning and toss to coat.
  4. Place pumpkin and capsicum in the oven for 30minutes, adding the zucchini for the last 10 minutes.
  5. Heat the remaining oil in a non-stick frypan over medium heat. Add onion and cook, stirring for five minutes or until soft. Add the garlic and stir for a further minute before adding the split peas/lentils. Remove from heat.
  6. Add vegetables, mint and parsley to the pan. Squeeze over lemon juice and stir to combine.
  7. Top with natural yoghurt.