Blog article
Crispy lentil, roasted pumpkin and feta salad recipe
This delicious salad has just a handful of ingredients, making it a quick and easy choice for busy weeknights and leftover lunches.
Lentils are a good source of fibre, which helps keep you feeling full for longer, as well as supporting a healthy gut.1
Add the bright flavours of roasted pumpkin and red onion, toss with fresh green baby spinach leaves, and top with creamy feta – and you’ve got a nourishing and delicious salad, perfect for a light meal or a side.
Ingredients
(Makes two serves)
- 1 x 400g can brown lentils, drained
- 1 red onion, sliced thinly
- ½ small butternut pumpkin or equivalent in another variety, chopped into 1cm cubes
- 1 tablespoon olive oil
- 80g Danish feta cheese
- 4 handfuls baby spinach leaves
Method
- Line a tray with baking paper and place the lentils, pumpkin and onion onto the tray.
- Drizzle with the olive oil and toss all together until the vegetables are coated.
- Bake at 180°C in a fan-forced oven for 30-40 minutes until the pumpkin is tender.
- To serve, divide the spinach leaves onto plates and top with the pumpkin, onion and lentils.
- Top with crumbled feta cheese.