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Roast pumpkin with lentils, tahini and za'atar

Name: Easy roast pumpkin salad recipe
Yield: 4
Ingredients: ¼ Kent pumpkin (about 800g), cut into 8 wedges; 2 red onions, cut into wedges; ¼ cup (60ml) olive oil, plus extra to serve; 2 tbs za’atar, plus extra to serve; 2 tbs tahini paste; Juice of 1 lemon; 400g can lentils, drained and rinsed; ½ bunch kale, leaves torn, stems discarded; 1 cup loosely packed flat-leaf parsley leaves, roughly chopped, plus extra leaves to serve; ½ cup dill sprigs, plus extra to serve; ¼ cup (50g) pepitas, toasted; 100g feta, thinly sliced

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https://healthimprovements.info/recipes/easy-roast-pumpkin-salad-recipe/f40m3k6z — Roast pumpkin with lentils, tahini and za'atar

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 13, 2019

This vegetarian salad is filled with pumpkin and lentils.

¼ Kent pumpkin (about 800g), cut into 8 wedges
2 red onions, cut into wedges
¼ cup (60ml) olive oil, plus extra to serve
2 tbs za’atar, plus extra to serve
2 tbs tahini paste
Juice of 1 lemon
400g can lentils, drained and rinsed
½ bunch kale, leaves torn, stems discarded
1 cup loosely packed flat-leaf parsley leaves, roughly chopped, plus extra leaves to serve
½ cup dill sprigs, plus extra to serve
¼ cup (50g) pepitas, toasted
100g feta, thinly sliced

Method

1.

Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin and red onion on tray, season, drizzle with oil and toss to evenly coat. Scatter with za’atar. Roast for 40-45 minutes until golden and tender. Set aside to cool.
2.

To make dressing, place tahini, lemon juice and 1 /3 cup (80ml) water in a small bowl, season and whisk to combine
3.

Place lentils, kale, parsley, dill, half the pepitas and half the dressing in a bowl, season and toss to combine.
4.

To assemble, place pumpkin and onion on a large platter, spoon lentil and kale mixture on top, scatter with feta, extra herbs, extra za’atar and remaining pepitas. Drizzle with remaining dressing and extra olive oil.