Name: Roast pumpkin and lentil salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram pumpkin, peeled, cut into 2cm pieces; 1 tablespoon olive oil; 1 tablespoon cajun seasoning mix; 400 gram can lentils, rinsed, drained; 80 gram baby spinach leaves; 1/2 cup (140g) greek-style yogurt; 1 tablespoon water

Ingredients

1 kilogram pumpkin, peeled, cut into 2cm pieces

1 tablespoon olive oil

1 tablespoon cajun seasoning mix

400 gram can lentils, rinsed, drained

80 gram baby spinach leaves

1/2 cup (140g) greek-style yogurt

1 tablespoon water

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Toss pumpkin, oil and seasoning mix in medium baking dish; roast, uncovered, about 20 minutes or until tender.

3.Divide pumpkin, lentils and spinach among serving plates. Mix yogurt with water in a small bowl; drizzle over salad.

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