Cinnamon maple pumpkin and lentil salad
5
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Lentil spinach salad topped with roast pumpkin wedges flavoured with cinnamon, maple, cumin and coriander.
Ingredients
Ground cinnamon
½ tsp
Maple syrup
1 tbs
Ground cumin
2 tsp
Ground coriander
2 tsp
Pumpkin
800 g, kent, unpeeled, cut into 1cm wedges
Dry lentils
1 cup(s), (200g) French-style green
Freshly squeezed orange juice
2 tbs
Olive oil
1 tbs
Baby spinach
100 g
Roasted capsicum, not in oil
150 g, sliced
Fresh mint
2 tbs, chopped
Hazelnuts
¼ cup(s), (35g) chopped (see notes)
Reduced fat feta cheese
50 g, crumbled
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Combine cinnamon, syrup and half both the cumin and coriander in a bowl. Add pumpkin and toss to coat. Place pumpkin on prepared tray and lightly spray with oil. Bake for 25 minutes or until golden and tender.
3
Meanwhile, cook lentils in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Rinse under cold water. Drain.
4
Whisk juice, oil and remaining cumin and coriander in a large bowl. Add lentils, spinach, capsicum, mint and half the hazelnuts and toss to combine.
5
Top lentil mixture with pumpkin and serve sprinkled with feta and remaining hazelnuts.
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