Name: Lebanese roasted pumpkin salad
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 6
Ingredients: 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; 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

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!

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Serves 6

Prep

35M

Cook

40M

Total

1H 15M

Ingredients

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

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

Method

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.
Note

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