ROAST PUMPKIN AND LENTIL SALAD WITH ROASTED LEMON DRESSING
“Pumpkins are a cinch to grow”
1kg Kent pumpkin (or other pumpkin) 1 lemon, halved ½ cup (125ml) extra virgin olive oil 1 red onion, thinly sliced into rings 2 tbs red wine vinegar 2 tsp each Dijon mustard and honey 400g can lentils, rinsed and drained ¼ cup (35g) currants ¼ cup (50g) baby capers, rinsed and drained ½ cup pepitas, toasted 2 cups watercress leaves (or rocket) Preheat the oven to 180°C. Cut the pumpkin into 3cm-thick wedges, discarding
the seeds and fibre from the centre. Divide between two trays lined with baking paper. Add half a lemon to each tray, then drizzle with ¼ cup (60ml) olive oil and season well. Roast for 30 minutes, swapping round the trays halfway, or until the pumpkin is soft and richly caramelised. Remove from the oven and set aside to cool.
Combine onion and vinegar. Set aside. To make the dressing, squeeze the juice from the roasted lemon and combine with remaining olive oil, Dijon, honey and season. Combine the lentils, currants, parsley, capers and onion, then mix with some of the dressing.
To serve, arrange the wedges of roasted pumpkin on a plate and top with the lentil salad, sprinkle over the toasted pepitas, watercress and remaining dressing.
NUTRITION • 15G PROTEIN • 6G SAT FAT • 38G CARB • 24G SUGARS • 290MG SODIUM • 585 CAL (2450KJ)