Pumpkin Lentil Salad

Information

Prep: 5 mins | Cook time: 20 mins | Serves: 1 | Gluten free

Ingredients list

• 1 cup Pumpkin – diced into bite-sized pieces
• Olive oil
• Salt
• Cumin
• ½ can lentils
• 2 handfuls washed rocket (arugula)
• Lemon juice
• ½ cup cranberries
• Pomegranate molasses
• Pumpkin seeds
• Handful feta

Method

• Preheat oven to 180°C (350°F)
• Place the chopped pumpkin in a baking dish. Drizzle with olive oil and season with salt and cumin. Bake in the oven at 180°C for 15-20 minutes, or until tender. Allow to cool slightly.
• In a large bowl, mix the pumpkin with lentils, rocket, cranberries, lemon juice, olive oil, pomegranate molasses, and pumpkin seeds.
• Top with crumbled feta and serve!