Lentil and pumkin salad
one kilo jap pumpkin, cut into wedges
one red onion, cut into wedges
one third cup olive oil
one teaspoon wholegrain mustard
one tablespoon balsamic vinegar
four hundred grams can brown lentils, rinsed, drained
one cup flat-leaf parsley leaves, finely chopped
fifty grams wild rocket leaves
three hundred grams marinated goat`s cheese feta, drained, crumbled
one// Preheat oven to two hundred degrees celcius. Line a large baking tray with foil and arrange the pumpkin and onion wedges on the tray in a single layer. Drizzle with two tablespoons oil and season with salt and freshly ground black pepper. Bake for twenty five- thirty five minutes until cooked through and lightly caramelised.
two// Meanwhile, combine the mustard, vinegar and remaining two tablespoons of oil in a bowl, then season.
three// Toss the lentils, parsley and roasted pumpkin and onion together with the dressing. Transfer to a platter and serve with wild rocket and feta.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily