Quick & Easy

Lebanese roasted pumpkin salad

Looking for delicious and healthy vegetarian dinner ideas? Then don't go past this wholesome Lebanese roasted pumpkin salad - a tasty and nutritious crowd-pleasing dish!
Pumpkin, red capsicum and walnut salad
Lebanese roasted pumpkin salad.
1H 15M


Lebanese spice mix
Yoghurt dressing


1.Preheat oven to 200°C. Line three oven trays with baking paper.
2.Make lebanese spice mix: Combine ingredients in a small bowl.
3.Bring honey to the boil in a small frypan over medium heat. Add walnuts and 1 teaspoon spice mix; toss gently to coat. Transfer to a tray; set aside to cool.
4.Place pumpkin on a tray and capsicum and onion on remaining tray. Drizzle with 2 tablespoons oil and remaining spice mix; toss to coat. Bake for 30 minutes or until capsicum and onion are tender; remove from oven.
5.Meanwhile, make yoghurt dressing: Combine ingredients in a small bowl; season to taste.
6.Serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.

Make extra spice mix and store in an airtight container for up to 1 month.


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