ROASTED PUMPKIN, CRAISIN & LENTIL SALAD

Serves 2

Ingredients:

• 1.5 cups black/French lentils, rinsed 1.5 cup baby spinach, chopped

• 2 cups pumpkin pieces

• 2 tbsp extra virgin olive oil

• 1/2 cup @oceanspray craisins

• 3 spring onions, finely sliced

• 1/3 cup coriander, chopped

• 1/3 cup parsley, chopped

• 80g feta cheese

• 1/2 cup silvered almonds and/or pine nuts, roasted

  Dressing:

• 4 tbsp extra virgin olive oil

• 3 tbsp raspberry vinegar or red wine vinegar

• 1 tsp Dijon mustard

• Sea salt & pepper

Method:

1. Preheat the oven to 180 degrees Celsius. Chop pumpkin into 5cm chunks. Lay them out on a
   lined baking tray and drizzle over the olive oil and season well. Roast for approx. 30 mins until they are cooked and brown on the edges. Remove and set aside.

2. On a separate baking tray, lay out the almonds/pine nuts and place in the oven for 15 mins or until starting to brown. Remove and set aside.

3. Bring a medium-sized saucepan of water to the boil, and add a pinch of salt. Add the lentils and cook according to packet instructions, usually approx. 15-20 mins (you want them to still have a bite to them). Drain them and set them aside.

4. For the dressing: Mix together all ingredients and season well. Adjust to taste.

5. To assemble: In a large bowl, add the spinach, lentils, roasted pumpkin, craisins, spring onion, coriander, parsley, feta cheese and roasted nuts. Pour over the dressing (you may not want to use it all) and toss the salad with the dressing. Season well.

TIP: If using red wine vinegar in the dressing, instead of raspberry vinegar, you may want to add 1 tsp of brown sugar or honey to add some sweetness.