ROASTED PUMPKIN, ZUCCHINI, BEETROOT, CRAISIN & LENTIL SALAD

A salad I always come back to when the weather gets a bit cooler. It’s comforting, full of flavour and absolutely delicious!!!

Serves 4-6

Ingredients:

• 2 cups spinach, roughly chopped

• 2 cups pumpkin, chopped into small pieces

• 2 zucchini, chopped into rounds

• 2 tablespoons extra virgin olive

• 250g packet store bought cooked beetroot, chopped into quarters
  1.5 cups french lentils, rinsed & drained

• 2/3 cup @oceansprayanz craisins

• 5 spring onion, finely sliced

• 2/3 roasted walnuts, roughly chopped

• 80g goats cheese or feta, crumbled

• 1 cup mint or parsley, optional

• Sea salt

• Black pepper

  Dressing:

• 1/4 cup extra virgin olive oil

• 1 teaspoon tahini

• 1 lemon, juice squeezed

• 1 tablespoon honey or maple syrup

Method:

1. Preheat oven to 180 degrees celsius Place the pumpkin and zucchini pieces on separate roasting trays. Drizzle with olive oil and season well. Mix together with your hands. Roast the vegetables for about 30-35 minutes, until cooked through (pumpkin may need longer).

2. Place a medium sized pot of water onto boil. Once boiling, add the lentils to the pot and turn down to a gently simmer. Cook for about 12-14 minutes.

3. In a large bowl: Add the spinach, lentils, roasted zucchini, roasted pumpkin, beetroot, spring onion, dried cranberries (craisins) walnuts, goats cheese or feta and herbs (optional). Season well and toss the salad together.

4. For the dressing: mix all ingredients in a small bowl or jug and season well. Add half to the salad and toss well.

5. Serve up the salad into bowls and drizzle over a little more dressing.