Beetroot, pumpkin & lentil salad
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Salads aren’t just for summer! This warm version makes the perfect autumn lunch
Ingredients
Beetroot
4 individual, small, trimmed and cut into thin wedges
Calorie controlled cooking spray
4 spray(s)
Cumin seeds
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Pumpkin
600 g, deseeded and cut into thin wedges, leave the skin on
Paprika
1 teaspoon(s), level
Mange-tout
150 g
Green or Brown Lentils, cooked
1 can(s), large, drained
Kale, raw
40 g
Chard, raw
40 g
Salad leaves
40 g
Walnut Halves
35 g
Goat's Cheese
60 g
Balsamic dressing
80 ml
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7, and line 2 large baking trays with baking paper.
2
Put the beetroot on one of the prepared trays, mist with cooking spray and scatter over the cumin seeds and ground cumin. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 25 minutes.
3
Meanwhile, put the pumpkin on the second tray, mist with cooking spray and scatter over the paprika. Bake alongside the beetroot for 25 minutes.
4
While the veg is roasting, cook the mangetout in a small pan of boiling water for 2 minutes. Drain.
5
Combine the lentils, mixed leaves, roasted veg and mangetout on a serving platter. Top with the walnuts and cheese and drizzle over the dressing to serve.
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