TAN­DOORI-RUBBED PUMP­KIN WEDGES WITH LENTIL AND HERB SALAD

Super Food Ideas - - FRIENDS OVER -

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.

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