DUKKAH ROASTED PUMP­KIN SALAD

PREP + COOK TIME 1 1 hour hour 15 15 mins mins SERVES 6 6

Food - - Summer Salads -

2 ta­ble­spoons honey 1 cup wal­nuts 1½ ta­ble­spoons dukkah 2kg pump­kin, cut into 2.5cm-thick wedges 2 large red cap­sicum, de­seeded, quar­tered 1 large red onion, cut into wedges 2 ta­ble­spoons ex­tra vir­gin olive oil 400g canned lentils, drained, rinsed 60g wa­ter­cress

YO­GHURT DRESS­ING ½ cup Greek-style yo­ghurt 1 ta­ble­spoon finely grated lemon zest ¼ cup lemon juice 1 Pre­heat oven to 220°C. Line three oven trays with bak­ing pa­per.

2 Bring honey to the boil in a small fry­ing pan over medium heat. Add wal­nuts and 1 tea­spoon dukkah; toss to coat. Trans­fer to a tray; bake 5 min­utes; set aside to cool.

3 Place pump­kin on an­other tray and cap­sicum and onion on re­main­ing tray. Driz­zle with olive oil and re­main­ing dukkah; toss to coat. Bake for 30 min­utes or un­til ten­der; re­move from oven.

4 Mean­while, make Yo­ghurt dress­ing (see be­low).

5 Serve roasted veg­eta­bles with lentils, wa­ter­cress, wal­nuts and Yo­ghurt dress­ing.

Yo­ghurt dress­ing Com­bine in­gre­di­ents in a small bowl; sea­son to taste.

PER SERVE En­ergy 624kcal, 2615kj • Protein 26.5g • To­tal Fat 23.5g • Sat­u­rated Fat 2.2g • Car­bo­hy­drate 64g • Fi­bre 20g • Sodium 228mg • Sugar 33g

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