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!
- 35 mins preparation
- 40 mins cooking
- Serves 6
Print
Ingredients
Lebanese spice mix
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Lebanese roasted pumpkin salad
- 2 tablespoon honey
- 1 cup (100g) walnuts
- 2 kilogram jap pumpkin, cut into 2.5cm thick wedges
- 1 large red capsicum (bell pepper) (350g), sliced thickly
- 1 large red onion (300g), cut into wedges
- 2 tablespoon olive oil
- 400 gram canned lentils, drained, rinsed
- 60 gram watercress
Yoghurt dressing
- 1/2 cup (140g) greek-style yoghurt
- 1/4 cup (60ml) olive oil
- 1 tablespoon finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 1 tablespoon honey
Method
Lebanese roasted pumpkin salad
- 1Preheat oven to 200°C. Line three oven trays with baking paper.
- 2Make lebanese spice mix: Combine ingredients in a small bowl.
- 3Bring 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.
- 4Place 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.
- 5Meanwhile, make yoghurt dressing: Combine ingredients in a small bowl; season to taste.
- 6Serve roasted vegetables with lentils, watercress, nuts and yoghurt dressing.
Notes
Make extra spice mix and store in an airtight container for up to 1 month.