TANDOORI-RUBBED PUMPKIN WEDGES WITH LENTIL AND HERB SALAD
SERVES 6 (AS A SIDE) PREP 10 MINUTES COOK 50 MINUTES
2 tablespoons tandoori paste 3cm piece fresh ginger, finely grated 2 garlic cloves, crushed 1kg piece kent pumpkin, cut into 6 wedges 2 tablespoons coconut oil, melted 400g can lentils, drained, rinsed ½ cup fresh coriander leaves ¼ cup fresh flat-leaf parsley leaves ¼ cup fresh mint leaves 1 eschalot, very thinly sliced ¼ cup slivered almonds, toasted 1 tablespoon lemon juice 1 cup plain Greek-style yoghurt ¹⁄³ cup mango chutney
1 Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. 2 Combine tandoori paste, ginger and garlic in a small bowl. Rub all over pumpkin wedges. Place on prepared tray. Drizzle with oil. Roast for 25 minutes. Turn pumpkin. Roast for a further 25 minutes or until golden and tender. 3 Meanwhile, place lentils, coriander, parsley, mint, eschalot and almonds in a bowl. Season well with salt and pepper. Add lemon juice. Toss to combine. 4 Arrange pumpkin and lentil salad on a serving platter. Serve with combined yoghurt and chutney. NUTRITION: (per serve) 1204kj; 16.2g fat; 9g sat fat; 8.8g protein; 23.5g carbs; 7.4g fibre; 16mg chol; 535mg sodium.