Honey Cinnamon Pumpkin Lentil Salad

A nourishing, flavour-packed salad of roasted cinnamon pumpkin, earthy lentils, peppery rocket and honey-coated nuts. Enjoy it as a light main or a generous side.

You'll need

• 1 cup dry green or brown lentils
• 400g pumpkin cut into 1cm squares
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ¼ teaspoon salt
• 2 cups rocket
• ½ red onion finely sliced
• 3 teaspoons fresh thyme
• ¾ cup hazelnuts (or walnuts or pecans)
• 1 ½ tablespoons honey or maple syrup

Dressing

• 2 tablespoons red wine vinegar
• 2 tablespoons honey
• 4 tablespoons extra virgin olive oil
• 1 clove garlic finely diced
• ¼ teaspoon ginger powder
• Salt and pepper

Method

Cook lentils in boiling water according to the packet, then drain.

Combine pumpkin, olive oil, cinnamon, allspice and salt in a baking pan and cook in a 200°C oven until the pumpkin is tender.

Combine nuts and honey, spread on a paper-lined baking tray and bake in the same oven for ten minutes. Cool and roughly break up.

Combine cooked lentils, rocket, onion, thyme, cooked pumpkin, and the nut and honey mix. Add combined dressing ingredients and toss to coat.

This keeps well in the fridge for a few days.