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Photo of Lentil and pumpkin salad with labne by WW

Lentil and pumpkin salad with labne

Total Time
35 min
5 min
30 min
Middle Eastern spices and bite-sized pieces of tangy yoghurt cheese turn a warm salad into an exotic feast.



1000 g, (1kg)

Red onion

2 medium, cut into wedges

Olive oil

2 tsp


2 clove(s), thinly sliced

Ground cumin

1 tsp

Ground sumac

2 tsp

Lentils, canned, rinsed, drained

1 400g can, (400g can)


75 g


150 g

Cooked brown rice

2 cup(s), (340g), to serve

Oil spray

1 x 3 second spray(s)


  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.


TIP: Sumac is a ground purple-coloured spice that’s popular in Middle Eastern cuisine. It has a slightly sour flavour and is good with chicken, lamb, fish and seafood.Labne is Middle Eastern cheese made from set yogurt. It is available in some supermarkets, delicatessens or Middle Eastern grocers. If not available, feta or ricotta can be used.