@wholesomebysarah: ROASTED PUMPKIN, CRAISIN & LENTIL SALAD Serves 4 Ingredients: 1.5 cups black/French lentils, rinsed 1.5 cups baby spinach, chopped 2 cups pumpkin pieces 2 tbsp extra virgin olive oil 1/2 cup @oceansprayanz dried cranberries 5 spring onion, finely sliced 1 cup coriander, chopped 3/4 cup parsley, chopped 80g feta cheese 2/3 cup silvered almonds and/or pine nuts, roasted Dressing: 4 tablespoon extra virgin olive oil 3 tablespoons red wine vinegar 1 teaspoon pure maple syrup 1 teaspoon Dijon mustard Sea salt & pepper Method: 1. Preheat oven to 200 degrees Celsius. Chop pumpkin into 5cm chunks. Lay them out on a lined baking tray and drizzle over the olive oil and season well. Roast for approx. 30 mins until they are cooked and browning on the edges. Remove and set aside. 2. On a separate baking tray, lay out the almonds/pine nuts and place in the oven for 15 mins or until starting to brown. Remove and set aside. 3. Bring a medium sized saucepan of water to the boil, add a pinch of salt. Add the lentils and cook according to packet instructions, usually approx. 15 mins (you want them to still have a bite to them). Drain them and set aside. 4. For the dressing: Mix together all ingredients and season well. Adjust to taste. 5. To assemble: In a large bowl, add the spinach, lentils, roasted pumpkin, craisins, spring onion, coriander, parsley, feta cheese and roasted nuts. Pour over the dressing (you may not want to use it all) and toss the salad with the dressing. Season well. #healthyfood #healthysalad #healthylunches #healthymeals #healthymeal #vegetarian #vegetarianrecipes #vegetariansalad #easylunch #easylunchideas #easymeals #ad #paidpartnership

Sarah Pound

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Region: AU

Tuesday 12 March 2024 02:45:00 GMT