Roast pumpkin, lentil, feta and spinach salad - Joel Feren | Media Dietitian, Nutrition Writer + Speaker

Roast pumpkin, lentil, feta and spinach salad

INGREDIENTS

500g pumpkin, seeds removed and cut into 3cm wedges

200g spinach, washed

½ cup lentils, rinsed well

100g feta cheese, crumbled

½ red onion, finely sliced

Dressing

1 tsp dijon mustard

2 tbsp extra virgin olive oil

Juice from 1 lemon

1 tsp honey

Salt and pepper to taste

METHOD

Preheat oven to 180°C.
Place pumpkin on a baking tray lined with baking paper, drizzle with extra virgin olive oil and season with salt and pepper. Bake for 25 minutes or until golden.
Toss the spinach, lentils, red onion and pumpkin in a large bowl.
Meanwhile, whisk together oil, lemon juice, honey and mustard in a small bowl until combined and season well.
Drizzle salad with the dressing and serve immediately.

Serves

6

METHOD

Preheat oven to 180°C.
Place pumpkin on a baking tray lined with baking paper, drizzle with extra virgin olive oil and season with salt and pepper. Bake for 25 minutes or until golden.
Toss the spinach, lentils, red onion and pumpkin in a large bowl.
Meanwhile, whisk together oil, lemon juice, honey and mustard in a small bowl until combined and season well.
Drizzle salad with the dressing and serve immediately.

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