Lentil and pumpkin salad with labne
8
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Middle Eastern spices and bite-sized pieces of tangy yoghurt cheese turn a warm salad into an exotic feast.
Ingredients
Pumpkin
1000 g, (1kg)
Red onion
2 medium, cut into wedges
Olive oil
2 tsp
Garlic
2 clove(s), thinly sliced
Ground cumin
1 tsp
Ground sumac
2 tsp
Lentils, canned, rinsed, drained
1 400g can, (400g can)
Rocket
75 g
Labne
150 g
Cooked brown rice
2 cup(s), (340g), to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. 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.
2
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.
3
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.
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