Roasted pumpkin, lentil and ricotta salad
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
Toss roasted pumpkin, zucchini, lentils, walnuts and crunchy fresh baby spinach for a filling salad
Ingredients
Pumpkin
250 g, peeled, cut into thin wedges
Zucchini
1 small, cut into thick batons
Lentils, canned, rinsed, drained
75 g, brown
Red wine vinegar
½ tbs
Olive oil
1 tsp
Baby spinach
25 g
Reduced-fat ricotta cheese
1½ tbs
Fresh chives
2 tsp
Walnuts
2 tsp, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line an oven tray with baking paper. Place the pumpkin and zucchini on the tray. Lightly spray with olive oil and season with salt and freshly ground black pepper. Roast for 25 minutes or until the vegetables are tender and lightly golden.
2
Meanwhile, place the lentils, vinegar and oil in a medium bowl and toss to combine. Add the roasted vegetables and spinach leaves and gently toss to combine.
3
Place the salad on a serving plate and top with the ricotta. Sprinkle with chives and walnuts to serve.
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