Roasted pomegranate pumpkin and lentil salad.
Cook time: 30 mins | Prep time: 15 mins | Serves: 6
Ingredients.
1 butternut pumpkin, 3cm cubes
3 tablespoons olive oil
3 tablespoons pomegranate molasses
1 tablespoon oregano, dried
1 teaspoon sea salt
425g tin organic lentils, drained, rinsed
1/4 cup currants, dried
150g danish feta
2 tablespoons chilli olive oil
10g fresh mint, leaves torn
cracked pepper to taste
Method.
1. Preheat oven to 200ºC fan. On a baking tray add pumpkin cubes.
2. In a bowl add olive oil, pomegranate molasses, oregano and salt. Pour over the pumpkin and coat.
3. Roast for 20 minutes. Flip with a spatular and roast for another 8-10 minutes.
4. Let pumpkin cool for 5 minutes. On the baking tray add lentils and currants to the pumpkin and toss.
5. Add to a serving bowl and crumble danish feta, drizzle chilli olive oil and cracked pepper on top. Scatter torn fresh mint and serve.
