Lentil and roast pumpkin salad

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 700 g Kent pumpkin, seeded and cut into wedges
• 400 g brown lentils, canned, drained and rinsed
• 80 g rocket, washed
• 1 red onion, sliced
• 40 g pepitas (pumpkin seeds)
• 2 tbsp tahini
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat the oven to 200°C (180°C fan). Toss the pumpkin with half the oil and the cumin and roast for 25 to 30 minutes until tender and caramelised.
2. 2Step 2. Toast the pepitas in a dry pan for two minutes.
3. 3Step 3. Whisk the tahini, lemon juice, remaining oil and two tablespoons of water into a pourable dressing.
4. 4Step 4. Toss the warm pumpkin with the lentils, washed rocket and onion, then drizzle with dressing and scatter over the pepitas.

Allergens for your selection

• Contains: Sesame

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.