Roast beetroot, pumpkin and lentil salad
1 bunch(es), cut into thin wedges
½ tsp, seeds
600 g, unpeeled, cut into thin wedges
1 tsp, mild
Lentils, canned, rinsed, drained
1 400g can, (400g can)
Coleslaw, without dressing
120 g, superfood leaf mix
⅓ cup(s), (35g), toasted, coarsely crumbled
60 g, crumbled
⅓ cup(s), (80ml)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.