Name: Lentil, bean and pumpkin salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 small jap or butternut pumpkin, peeled, cubed; 125 gram green beans, trimmed, halved, blanched; 420 gram can four bean mix, drained, rinsed; 400 gram can lentils, drained, rinsed; 3 green onions (shallots), chopped; 2 celery stalks, sliced; large lettuce leaves, to serve; Spicy yogurt dressing; 1/2 cup (140g) low-fat natural yogurt; 1 tablespoon lemon juice; 2 teaspoon ground cumin; 1 garlic clove, finely chopped

Lentil, bean and pumpkin salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1/2 small jap or butternut pumpkin, peeled, cubed

125 gram green beans, trimmed, halved, blanched

420 gram can four bean mix, drained, rinsed

400 gram can lentils, drained, rinsed

3 green onions (shallots), chopped

2 celery stalks, sliced

large lettuce leaves, to serve

Spicy yogurt dressing

1/2 cup (140g) low-fat natural yogurt

1 tablespoon lemon juice

2 teaspoon ground cumin

1 garlic clove, finely chopped

Method

1.Place pumpkin in a steamer, cover and cook on high for 8-10 minutes, until tender. Cool.

2.To make the spicy yogurt dressing, combine all ingredients in a bowl and season with pepper to taste.

3.Place pumpkin, green and canned beans, lentils, onion and celery in a large bowl. Add dressing and toss to combine. Pack salad into four airtight containers and chill until required. Spoon salad into lettuce leaves to serve.

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Ingredients

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