Roasted pumpkin, lentil and ricotta salad
250 g, peeled, cut into thin wedges
1 small, cut into thick batons
lentils, canned, rinsed, drained
75 g, brown
red wine vinegar
baby spinach leaves
reduced-fat ricotta cheese
2 tsp, chopped
1 x 3 second spray(s)
- 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.
- 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.
- Place the salad on a serving plate and top with the ricotta. Sprinkle with chives and walnuts to serve.