Recipe of the month May: Easy Beetroot, Pumpkin & Lentil Salad

Serves 4

 

INGREDIENTS

500g pumpkin, peeled and chopped into4 small cooked beetroots, quartered (check out Woolworths vegetable section for cooked and vacuum-sealed beets!

1x 400g tin lentils, drained

1 Tbsp olive oil

1 garlic clove, crushed

2 teaspoons thyme leaves

Salt and pepper, to taste

1 red onion, thinly sliced

4 cups baby rocket (or other green leaves)

80g feta cheese, crumbled

4 Tbsp Slivered Almonds, toasted

Dressing

  • 4 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 tsp wholegrain seeded mustard

 

METHOD

  1. Preheat oven to 200°C.
  2. Place pumpkin on a baking dish. Toss with oil, garlic, thyme, salt and pepper. Roast for 25 to 30 minutes or until tender and browned.
  3. Prepare lentils as per packet directions. Drain.
  4. For dressing, whisk the balsamic vinegar, oil and wholegrain mustard in a small bowl.
  5. Place lentils and beets in a bowl. Add onion, rocket and warm roasted pumpkin in a bowl. Garnish with feta and almonds.
  6. Pour dressing over salad and serve.

 

RECIPE NOTES

If planning on serving the salad another day:

Keep the pumpkin separate and heat it up in the microwave before serving.

Keep the dressing and nuts separate and add when serving

Recipe credit: @gutful_nutrition

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