DUKKAH ROASTED PUMPKIN SALAD
PREP + COOK TIME 1 1 hour hour 15 15 mins mins SERVES 6 6
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