Roast Pumpkin, Lentil & Currant Salad
Whoever thinks salad is boring and bland has not tasted a salad like this!! I used to roll my eyes at salad and nowadays I have star eyes!
Salad does not need to be boring! You can add so many ingredients to make the texture interesting and of course add delicious flavours to make it tasty!
Servings: 2
Ingredients
1 tbsp Extra Virgin Coconut Oil
1 cup Pumpkin, cubed
½ cup Lentils
2 handfuls Rocket
2 Spring Onions, chopped
2 tbsp Parsley, chopped
2 tbsp Walnuts, chopped
2 tbsp Currants
Dressing
2 tbsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
1 tsp Honey
Method
Preheat oven to 200 degrees fan forced.
Drizzle oil over pumpkin on a baking tray and season with salt & pepper.
Bake pumpkin for 15-20 minutes or until tender, ensuring to flip halfway.
Combine all dressing ingredients in a small bowl.
Combine remaining salad ingredients, top with cooked pumpkin and drizzle with dressing.