Ingredients
reparation Time
10 minutes
Cooking Time
65 minutes
Ingredients (serves 4)
* 1/2cup (100g) green or brown lentils, rinsed well
* 1 onion, peeled and quartered
* 2 cloves garlic, peeled and crushed
* 750g butternut pumpkin, seeds removed and cut into 3cm wedges
* 150g beans, cut to long lengths
* Olive oil spray
* 1 pkt (80g) baby rocket
* 200g feta (marinated or plain), crumbled into chunks
Dressing
* 2 tbs olive oil
* 1 tbs lemon juice
* 2 tsp Dijon mustard
(add balsamic vinegar to sweeten, especially if pumpkin is not particularly sweet)
Method
1. Preheat oven to 200°C. Place lentils and 1/2 tsp salt in a medium saucepan over high heat with 4 cups of cold water. Bring to the boil, reduce heat to medium and simmer for 15-20 minutes or until lentils are tender. Drain.
2. Place pumpkin, onion quarters and garlic on a baking tray lined with baking paper, spray lightly with olive oil and season with salt and pepper. Bake for 40-45 minutes or until golden. Add beans towards end. Retain oil and garlic for other use.
3. Meanwhile, in a small bowl whisk oil, lemon juice and mustard until combined and season to taste. In a large bowl toss the warm lentils, pumpkin, onion, rocket and crumbled feta together gently.
4. Divide between plates and drizzle with the dressing.