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


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


Lebanese roasted pumpkin salad
  • 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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