Pumpkin, apple and lentil salad with baby spinach and feta
30 June 2018
Ingredients
- olive oil, 1 tbsp
- pumpkin, 1 kg (chunks)
- red onion, 1 large (diced)
- apple cider vinegar, 1/3 cup
- dijon mustard, 1 tbsp
- honey, 2 tsp
- ground cumin, 2 tsp
- olive oil, 1 tbsp (additional)
- apple, 1 large (I use Pink Lady)
- lentils, 2 tins (drained and rinsed)
- parsley, Handful (roughly chopped)
- pepitas, 1/4 cup
- feta, 200 g (I use Australian)
- baby spinach, 120 g
Instructions
- Preheat oven to 200°C.
- Chop pumpkin into chunks and dice red onion. Combine with olive oil in a baking tray, season to taste, and add to oven when it comes to heat. Bake for about 20 minutes until pumpkin is soft.
- Meanwhile, combine apple cider vinegar, Dijon mustard, honey, ground cumin and additional olive oil in a mug. Whisk with a fork to combine.
- Halve the apple and remove the core. Slice both halves thinly in one direction then in the perpendicular direction.
- Add lentils to a large bowl and combine with dressing. When vegies are almost done, microwave lentils for 1 minute or until warm.
- Add roast vegies, apple, parsley, pepitas, feta and baby spinach to lentils and mix well.
- Serve immediately. Enjoy!