Lentil and pumpkin salad with labne
lentils, canned, rinsed, drained
1 can(s), (400g can)
1000 g, (1kg)
2 medium, cut into wedges
2 clove(s), thinly sliced
cooked brown rice
2 cup(s), (340g), to serve
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin and onion on prepared tray and spray with oil. Season with salt and freshly ground black pepper. Bake for 30 minutes or until golden and tender.
- Meanwhile, heat oil in a medium frying pan over medium heat. Add garlic, cumin and half the sumac and cook, stirring, for 1 minute. Add lentils and 2 tablespoons water and cook, stirring, for 2 minutes or until lentils are heated through. Remove from heat and place in a large bowl.
- Add rocket and roasted pumpkin mixture to the lentil mixture. Toss gently to combine. Sprinkle salad with crumbled labne and remaining sumac. Serve with brown rice.