Roast pumpkin and carrot salad with lentils and zesty citrus dressing
28 January 2020
Ingredients
- carrots, 6
- pumpkin, 500 g
- chickpeas, 1 can (drained and rinsed)
- olive oil, 3 tbsp (or to taste)
- smoked paprika, 1.5 tsp
- ground cumin, 1.5 tsp
- lemon, 1 (juice and zest)
- orange, 1 (juice and zest)
- olive oil, 2 tbsp (additional)
- brown lentils, 1 can (drained and rinsed)
- rocket, 120 g
- pepitas, 1/4 cup (or more to taste)
- feta, 100 g (optional)
Instructions
- Preheat oven to 200°C.
- Coat two baking trays with a thin layer of olive oil. Slice pumpkin thickly and cut carrots into quarters lengthways. (Or, if you'd rather serve the salad from a single bowl, cut both into chunks.)
- Arrange vegies on baking trays. Drizzle or brush with olive oil and sprinkle with 1 tsp cumin and 1 tsp smoked paprika.
- Add chickpeas to a small baking dish with 1 tbsp olive oil, 1/2 tsp cumin, and 1/2 tsp smoked paprika. Toss to combine.
- When oven comes to heat, add vegies and chickpeas to oven and bake for around 30 minutes until tender and browned, turning/stirring halfway through.
- Meanwhile, zest orange and lemon and combine zest, juice, and additional olive oil in a mug.
- Combine rocket and lentils in a large bowl. Add half the dressing and stir to combine (if you are reserving some for leftovers, keep the dressing separate so the rocket doesn't get soggy).
- Divide the rocket salad between four plates. When vegies and chickpeas are ready, arrange them on the bed of salad. (Or, if you're serving from a single bowl, just add them to the rocket and lentils.)
- Sprinkle with pepitas and feta if using, and drizzle with remaining dressing. Enjoy!