Roasted pumpkin, asparagus, lentil & feta salad
Ingredients • 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces • 2 red onions, halved,…
Ingredients
• 1kg butternut pumpkin, peeled, deseeded, cut into 3cm pieces
• 2 red onions, halved, cut into wedges
• Olive oil spray
• 1 tbs balsamic vinegar
• 2 bunches asparagus, woody ends trimmed, halved crossways
• 1 tsp olive oil
• 2 garlic cloves, thinly sliced
• 2 tsp ground cumin
• 1 x 400g can brown lentils, rinsed, drained
• 2 tbs water
• 50g reduced-fat feta, crumbled
Method
1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin and onion on the lined tray. Spray with olive oil spray. Drizzle over half the vinegar. Season with pepper. Bake for 30 minutes or until tender.
2. Meanwhile, cook the asparagus in a saucepan of lightly salted boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
3. Heat the oil in a non-stick frying pan over medium heat. Add the garlic and cumin. Cook, stirring, for 1 minute or until aromatic. Add the lentils and water, and cook, stirring occasionally, for 2 minutes or until the lentils are heated through. Add asparagus and remaining vinegar. Toss to combine. Remove from heat.
4. Add the pumpkin and onion to the asparagus mixture and gently toss to combine. Divide among serving dishes. Top with the feta to serve.
