Roast beetroot, pumpkin and lentil salad
6
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Cumin and paprika roasted pumpkin and beetroot adds tasty spice flavour to this leafy green salad with lentils.
Ingredients
Beetroot
1 bunch(es), cut into thin wedges
Ground cumin
½ tsp, seeds
Ground cumin
½ tsp
Pumpkin
600 g, unpeeled, cut into thin wedges
Ground paprika
1 tsp, mild
Snow peas
150 g
Lentils, canned, rinsed, drained
1 400g can, (400g can)
Coleslaw mix, without dressing
120 g, superfood leaf mix
Walnuts
⅓ cup(s), (35g), toasted, coarsely crumbled
Soft goat's cheese
60 g, crumbled
Balsamic dressing
⅓ cup(s), (80ml)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Place beetroot on a baking tray lined with baking paper. Lightly spray with oil and sprinkle with cumin seeds and ground cumin. Bake, covered with foil, for 20 minutes. Uncover and bake for a further 25 minutes.
2
Meanwhile, place pumpkin on another baking tray lined with baking paper. Lightly spray with oil and sprinkle with paprika. Bake for the last 25 minutes of beetroot cooking time.
3
Meanwhile, cook snow peas in a small saucepan of boiling salted water for 2 minutes or until just tender. Drain. Halve on the diagonal if large.
4
Combine lentils and leaf mix in a large bowl. Divide among serving plates. Top with beetroot, pumpkin, snow peas, walnuts and cheese. Drizzle with balsamic dressing.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.